The history of food chemistry dates back to the late 1700s, when many famous chemists were involved

in discovering chemicals important in foods. In 1785, for example, Carl Wilhelm Scheele isolated malic
acid from apples. In 1813, Sir Humphry Davy published the first book on agricultural and food chemistry,
titled Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture, in the
United Kingdom. This book served as a foundation for the profession worldwide and went into a fifth
edition.

In 1874, the Society of Public Analysts was formed, with the aim of applying analytical methods to
benefit the public.[2] Its early experiments were based on bread, milk, and wine.

It was also out of concern for the quality of the food supply, mainly food adulteration and contamination
issues stemming first from intentional contamination and proceeding later to chemical food additives by
the 1950s. The development of colleges and universities worldwide, most notably in the United States,
expanded food chemistry through research of dietary substances, most notably the single-grain
experiment during 1907-11. Additional research by Harvey W. Wiley at the United States Department of
Agriculture during the late nineteenth century played a key role in creation of the United States Food
and Drug Administration in 1906. The American Chemical Society established their Agricultural and Food
Chemistry Division in 1908,[3] and the Institute of Food Technologists established their Food Chemistry
Division in 1995

Chemical food additives have a long history. In ancient China, paraffin wax was burnt to ripen fruit—this
worked because it caused traces of ethylene and propylene to combine with the food. The Egyptians
coloured food with saffron, while the Romans added alum (potassium aluminum sulfate) to bread to
make it whiter.

The first deliberate use of a food additive was likely salt to preserve foods such as fish and meat, which
works by dehydrating the food to limit bacterial growth. However, it wasn't until the 19th century that
the microbial cause of food spoilage was understood.

In the 17th century, efforts were made to find a new method of food preservation without the need for
additives. Robert Boyle—considered one of the pioneers of modern chemistry—led these investigations,
experimenting with storing food in air-free containers.

In the very early 19th century, a new preservation technology was developed in response to the military
need for preserving food during the Napoleonic wars.