Tag: Food biochemistry

According to a 2022 medical journal publication, nutritional biochemistry examines the relationship between diet and bodily processes to provide energy and maintain health. The biochemical definition of food, therefore, extends beyond its simple edible nature to encompass the specific chemical components that are absorbed and utilized by an organism's cells to support growth, provide energy, and facilitate vital metabolic processes.

Food enzymes, used for centuries in traditional practices like fermentation for bread and cheese, represent just one small but critical application of modern biochemistry in the food industry. Today, the scope of biochemistry in the food industry extends far beyond ancient techniques, revolutionizing how food is produced, processed, and consumed by applying molecular knowledge to improve quality, safety, and nutritional value.

According to the Food and Agriculture Organization, standardized methods like the Kjeldahl test are critical for food safety and nutritional labeling. A biochemical test of food is an analytical procedure that uses chemical reagents to identify or measure the concentration of specific biological molecules, such as carbohydrates, proteins, and lipids, within a food sample. These tests are fundamental in both laboratory and industrial settings for confirming nutritional content and detecting adulteration.