Food Biochemistry & Enzyme Technology

Scientists use enzyme technology to alter a food's chemical properties.

Food biochemistry and enzyme technology concern the study and manipulation of the chemical changes that occur in food and how they impact food quality. Food biochemistry and enzyme technology influence every aspect of food production, including its preservation, physical properties and textures.

Purpose

Scientists apply biochemistry and enzyme technology to food to improve a food's attributes, such as nutritive value, shelf life and sensory appeal. Other practical applications include minimizing waste by inhibiting the enzymes that cause food spoilage and improving a food's palatability without compromising its vitamin and mineral content.

Applications

With the goal of improving food quality, a food scientist uses biochemistry and enzyme technology to study the effects enzymes have on various processes that occur within food. He then uses this information to achieve a desired result by altering a food's chemical composition. Food scientists and technologists also use biochemistry to address the impact a growing population has on the world's food supplies.

Scope

Food biochemistry and enzyme technology factor into every step of food production, from the cellular level forward. They also play a role in every process that occurs in a food item, from its raw to finished state.

References

• Norweigan University of Science and Technology: Food Chemistry
• Scienceamigo: Food Biochemistry and Technology