Food Biochemistry

Food biochemistry is the study of the chemical processes that occur in food and the interaction between food components. It addresses the influence of nutrition and dietary components, such as carbohydrates, polysaccharides, proteins, and lipids on the structure, flavor, nutrition, and functionality of food. Food biochemistry plays an important role in understanding how compounds in food affect our health and how processes like fermentation and cooking modify the properties of food. It also helps in food engineering, food processing, food safety, and food quality. On a larger scale, the knowledge of food biochemistry can help in the development of healthy foods that can be used to reduce the risk of chronic diseases.