"Food Biochemistry" is a national excellent course in 2009 and a national excellent resource sharing course in 2013. The course relies on South China University of Technology-a national key university directly under the Ministry of Education. The university is affiliated with the 985, 211 project and the "Double First Class" university project. This course is the core main course of food science and engineering-a national key first-level discipline. Since the course began in 1983, it has developed for nearly 40 years. The course was scheduled to be launched in 2017 and officially launched in 2018. The teaching team includes the Distinguished Professor of Changjiang Scholars of the Ministry of Education, the Distinguished Professor of Zhujiang Scholars of Guangdong Province, etc. The course also invited several professors (Including College of Chemical Engineering and Biotechnology, University of Cambridge UK; Stanford University School of Medicine U.S.; University of California, Davis U.S.; Lincoln University, New Zealand; Putra University, Malaysia; University of Cassette, Thailand etc.) to take videos together.
This course focuses on the relationship between people and food (nutrients such as protein, carbohydrates, lipids, etc.) from the perspective of food science. It teaches the metabolic pathways and regulatory mechanisms of nutrients in the human body, and explores the relationship between food and nutrition & food and health. With the development of the economy, the "social attributes" of the food industry are constantly changing in the 21st century. The breakthrough in basic research and industrial application of food nutrition will become a new engine for food development. Especially in the new era of food science, how to meet the nutritional needs of food includes molecular biology and the fusion of molecular biology research strategies and methods.
In this case, we invite professors of food science, food engineering, medicine and biology to introduce food biochemistry. We hope to introduce new knowledge from interdisciplinary fields to expand the field of food chemistry.
