Description

by J.K. Dickson

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. Knowledge of food biochemistry is critical to the development and growth of major aspects of food science, including production, processing, preservation, distribution, safety, and engineering and technology. Each of these areas is directly related to the current effort of commercializing food products and adding new value to them. Putting this science into practice also requires an understanding of broader issues, such as national and global regulations, concerning the identity, manufacture, and transport of foods. Appreciating food biochemistry also offers insights into consumer perspectives and preferences regarding issues such as genetically modified foods, nanomaterials in foods, functional foods and nutraceuticals, and food safety. The successful application of this knowledge is ultimately essential to promoting health and wellness through food and nutrition