Up-to-date information about the chemical composition of plants and the transformation of substances and energy in plant organisms.
This section covers almost all the sections of bioorganic chemistry, the main of which is the structural and functional study of the most important components of living matter.
Associate Professor of Genetics and Biochemistry Department
Professor of Agricultural Sciences Department, Genetics and Biochemistry Department.
The most important task of dynamic biochemistry is the study of the metabolism or metabolism of a living cell.
Metabolism is a combination of two diametrically opposite, harmonically combined processes – synthesis (anabolism) and decomposition (catabolism) of substances. Metabolism is the basis of logical ideas about the development of living matter, emphasizes the enormous difference between living and nonliving nature; It causes a continuous connection of the living organism with the external environment. The living cell receives substances, which are then mediated by it into its own, successive compounds for it; the latter are destroyed and released into the environment.
Over the past 50 years, biochemistry has transformed into a major science. Its development took place both in breadth and in depth. There were such directions as human biochemistry, animal biochemistry, plant biochemistry, enzymology – the science of biological catalysts – enzymes, and technical biochemistry.
An exceptionally large role of biochemistry in food technology. It should be emphasized that any technological operation in the production of a product is based on biochemical or physicochemical processes, or both these categories of processes are closely interrelated.
Therefore, a thorough and comprehensive study of the metabolism of a living cell is one of the urgent tasks in the cognition of the essence of life. However, this study has an important practical importance for medicine, livestock, plant growing, biotechnology, and industrial processing of agricultural raw materials.
Thus, the role of biochemistry in food technology is exceptionally high. It has a certain importance in the improvement of technological processes, in the creation of new schemes and principles for the processing of raw materials.
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