1 Food Biochemistry—An Introduction 21human nutrition department. The IFT has played an
important role in these developments. There are also
programs in other countries where food science is
grouped under other traditional disciplines such as
biology or chemistry. However, some universities in
a few countries put more emphasis on food science
and form a school or a college. Many food science
departments with a food biochemistry emphasis are
now available all over the world, and they promote
their programs through the Internet. These depart-
ments place their emphases on one or more com-
modities.
Research reports on various topics of food sci-
ence and food technology have been published in
various journals including the Journal of Food
Science, Food Technology, and others. Food-related
biochemical studies were published in various jour-
nals until 1977, when the first issue of Journal of
Food Biochemistry was published. Although food
biochemistry–related reports are still published in
other journals, establishment of this journal is a
milestone for this subdiscipline of food science. A
few books with emphasis on food biochemistry in
general and on specific commodities/components
have also become available in the past 40 years.
Over the past several decades, many food bio-
chemistry–related problems have been resolved, and
these solutions have resulted in industry applica-
tions. Examples of such achievements as lactase,
lactose-free milk, “Beano™,” transgenic tomatoes
with easier ripening control, application of transglu-
taminase to control seafood protein restructuring,
proteases for meat tenderization, production of high
fructose syrups, and others have been discussed ear-
lier. With the recent interest and development in
biotechnology, food biochemists are trying to apply
this new technique to help solve many food-related
biochemical problems. These may include but not
be limited to those in food safety, improved nutrient
content, delayed food spoilage, better raw materials
for processing and product development, better pro-
cessing technology, and less expensive flavoring
materials. In the near future, we should not be sur-
prised when researchers report breakthroughs that
are food biochemistry related. In fact, this is expect-
ed, as we now have better trained researchers and
more advanced research tools. Although its study
requires a diversified background, food biochem-
istry is gaining more interest in the food science dis-
cipline. It is an area that will attract more students,
especially with the current interest in biotechnology.ACKNOWLEDGEMENTS
I would like to thank Prof. C. S. Tang, Department
of Molecular Biosciences and Bioengineering, Uni-
versity of Hawaii at Manoa, Honolulu, Hawaii, and
Prof. Mike Morgan, Proctor, Department of Food
Science, University of Leeds, United Kingdom, for
their constructive suggestions on the chapter outline
and critical comments in the preparation of this
chapter.REFERENCES
Anonymous. 2000. IFT Expert Report on Biotech-
nology and Foods. Food Technology 54(10):37–56.
Ashie IA, Lanier TC. 2000. Transglutaminases in sea-
food processing. In: NF Haard, BK Simpson, edi-
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Berger M. 1994. Flour aging. In: B Godon, C Willm,
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Plant Cell 9:1055–1066.Table 1.18.Selected Genetically Modified Microorganisms Useful in Food Processing
Microorganisms Application
Lactobacillus lactis Phage resistance, lactose metabolism, proteolytic
activity, bacteriocin production
Saccharomyces(Baker’s yeast) Gas (carbon dioxide) production in sweet,
high-sugar dough
Saccharomyces cervisiae(Brewer’s yeast) Manufacture of low-calorie beer (starch
degradation)
Sources:Hill and Ross 1999, Roller and Goodenough 1999, Anonymous 2000.