Relevance of Biochemistry to Nutrition and Agriculture
Biochemistry is the science concerned with studying various molecules that occur in living cells and organisms and their chemical reaction. As life depends on biochemical reactions, biochemistry has become the basic language of all biological sciences. Biochemistry is concerned with entire spectrum of life forms, from relatively simple virus to bacteria to complex human beings.
A knowledge of biochemistry is vital for understanding the growth and development of plants and animals that form the food chain. Biochemistry involves a discussion of the more important chemical facts and theories relating to plant growth, from the time the seed germinates until it becomes a mature plant.
Biochemistry, nutrition and health are related. Health depends on the harmonious balance of chemical reactions occurring in the body, and disease reflects abnormalities in biomolecules, biochemical reactions or biochemical processes. Biochemistry and nutrition are linked from the structure of the molecules in food to the process by which nutrients are metabolized and digested.
A sound knowledge of biochemistry and other related basic disciplines is necessary for rational application of nutrition and agriculture in the field.
A thorough scientific understanding of biochemistry and cell and molecular biology, can have its application to questions of food production, food quality and the impact of nutrition on health.
Study of nutritional biochemistry alongside animal and plant production, food science and food safety, as well as physiology enables students to develop a useful insight into the related fields of agriculture and the food industry to complement their knowledge of nutrition
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