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    Biochemistry Food Science and Metabolism 2

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    This document discusses key concepts in food science and metabolism. It covers biochemistry, food science, food technology, metabolism, nutrition, and metabolism pathways. Specifically, it defines food science as the study of the physical, biological, and chemical makeup of food. It also explains that metabolism describes all chemical reactions that maintain living cells and organisms, and involves the breakdown and synthesis of molecules. Finally, it discusses how metabolic pathways transform basic chemicals from nutrition through a series of enzyme-driven steps to produce energy and build tissues in the body.

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    Biochemistry Food Science and Metabolism 2

    Uploaded by

    api-284299572
    186 views11 pages
    This document discusses key concepts in food science and metabolism. It covers biochemistry, food science, food technology, metabolism, nutrition, and metabolism pathways. Specifically, it defines food science as the study of the physical, biological, and chemical makeup of food. It also explains that metabolism describes all chemical reactions that maintain living cells and organisms, and involves the breakdown and synthesis of molecules. Finally, it discusses how metabolic pathways transform basic chemicals from nutrition through a series of enzyme-driven steps to produce energy and build tissues in the body.

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    biochemistry food science and metabolism 2

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    This document discusses key concepts in food science and metabolism. It covers biochemistry, food science, food technology, metabolism, nutrition, and metabolism pathways. Specifically, it defines food science as the study of the physical, biological, and chemical makeup of food. It also explains that metabolism describes all chemical reactions that maintain living cells and organisms, and involves the breakdown and synthesis of molecules. Finally, it discusses how metabolic pathways transform basic chemicals from nutrition through a series of enzyme-driven steps to produce energy and build tissues in the body.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    186 views11 pages

    Biochemistry Food Science and Metabolism 2

    Uploaded by

    api-284299572
    This document discusses key concepts in food science and metabolism. It covers biochemistry, food science, food technology, metabolism, nutrition, and metabolism pathways. Specifically, it defines food science as the study of the physical, biological, and chemical makeup of food. It also explains that metabolism describes all chemical reactions that maintain living cells and organisms, and involves the breakdown and synthesis of molecules. Finally, it discusses how metabolic pathways transform basic chemicals from nutrition through a series of enzyme-driven steps to produce energy and build tissues in the body.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 11

    Food Science and

    Metabolism

    Concepts
    1.
    2.
    3.
    4.
    5.
    6.
    7.
    8.

    Biochemistry
    Food Science
    World without food science
    Food Technology
    Metabolism
    Nutrition, Metabolism and Energy
    Metabolism Pathways
    Carbohydrates and Proteins

    Biochemistry
    Biochemistry is the branch
    of science that explores the
    chemical processes within
    and related to living
    organisms.
    It is a laboratory based on
    science that brings together
    biology and chemistry.
    Using chemical knowledge
    and techniques, biochemists
    can understand and solve
    biological problems.

    Food Science
    Food science is the study of the
    physical, biological, and
    chemical makeup of food.
    Uses biochemistry, biology, and
    chemical engineering to
    improve food products for
    humans.
    Trying to make nutritious foods
    that go in super markets.

    World Without Food Science


    Concept to make people
    understand where their food
    came from.
    Helps people make decisions
    about the food they eat
    everyday.
    World without food Video

    Food Technology
    Food Technology is a branch of food
    science that deals with the
    production processes that make
    foods.
    Early scientific research into food
    technology concentrated on food
    preservation.
    After the initial stages of research
    and development comes the mass
    production of food products using
    principles of food technology.
    Helps the food industry which is the
    largest industry in the United
    States.

    Metabolism
    A term that is used to describe all
    chemical reactions involved in
    maintaining the living state of the
    cells and the organism.
    Metabolism has two categories:

    Catabolism - the breakdown of


    molecules to obtain energy

    Anabolism - the synthesis of all


    compounds needed by the cells

    Metabolism is closely linked to


    nutrition and the availability of
    nutrients.

    Nutrition, Metabolism and Energy


    Pathways of metabolism rely upon
    nutrients that they breakdown in
    order to produce energy.
    Nutrients in relation to metabolism
    encompass bodily requirement for
    various substances, individual
    functions in body, amount needed,
    level below which poor health results
    etc.
    Food provides a variety of substances
    that are essential for the building,
    upkeep, and repair of body tissues,
    and for the efficient functioning of the
    body.

    Metabolism Pathways
    Pathways allow the basic chemicals
    from nutrition to be transformed
    through a series of steps into another
    chemical, by a sequence of enzymes.
    Enzymes are crucial to metabolism
    because they allow organisms to drive
    desirable reactions that require
    energy.
    Reactions are also related to those
    that release energy.
    Enzymes also allow the regulation of
    metabolic pathways in response to
    changes in the cell's environment or
    signals from other cells.

    Carbohydrates and Proteins


    Foods supply carbohydrates in three
    forms: starch, sugar, and cellulose (fiber).
    Body tissues depend on glucose for all
    activities. Carbohydrates and sugars
    yield glucose by digestion or metabolism.
    Proteins are the main tissue builders in
    the body.
    Proteins help in cell structure, functions,
    haemoglobin formation to carry oxygen,
    enzymes to carry out vital reactions and
    a myriad of other functions in the body.
    Proteins are necessary for nutrition
    because they contain amino acids.
    Among the 20 or more amino acids, the
    human body is unable to synthesize 8
    and these are called essential amino
    acids.

    Resources

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