biochemistry of foods

Abstract

Biochemistry of Foods aims to highlight the crucial role of biochemistry in the evolving field of food science and to offer a more in-depth understanding of the chemical changes that occur in foods. This course handout is designed for students in the Master 1 agri-food and quality control program. It encompasses eight chapters focused on the biochemistry of foods: The first chapter covers the biochemistry of plant foods, including the biochemical composition of various human-consumed plant foods. It examines both macro- and micronutrients and provides comparisons among different sources. The second chapter addresses changes associated with food preservation and processing during fabrication. It offers solutions to preserve or minimize alterations in fruits and vegetables during these processes. The third chapter provides an overview of the biochemical composition of animal-origin foods, including eggs, fish, and various meat products. The following chapter explores technological processes affecting food, such as meat oxidation and other alterations that can occur during cooking. Chapter five details the cheese manufacturing process, outlining the steps involved in its production. Chapter six focuses on the fabrication of fermented milk products, discussing different types of fermented milk and the microorganisms involved in these processes. The seventh chapter examines the transformation of animals into carcasses, covering key aspects

such as slaughtering techniques, sanitary controls, meat maturation, and the valorization of co- products. Finally, chapter eight provides a summary of the manufacturing process for poultry pâté.