Food biochemistry plays a central role in understanding the molecular basis of food quality and functionality. By exploring the composition, structure, and reactivity of biomolecules, this discipline explains how processing, storage, and environmental factors influence the physicochemical and nutritional properties of foods. The study of water, proteins, lipids, and carbohydrates, along with their interactions, provides valuable insight into phenomena such as texture development, flavor formation, and product stability. Ultimately, food biochemistry forms the scientific foundation for improving food preservation, enhancing sensory attributes, and ensuring consumer health and safety.
- المعلم: samah djebili