“Biochemistry
is the study of the structure, composition,
and chemical reactions of substances in living
systems. Biochemistry is a discipline that is
applied to medicine, dentistry, and veterinary
medicine. In food science, biochemists research
ways to develop abundant and inexpensive sources
of nutritious foods, determine the chemical
composition of foods, develop methods to extract
nutrients from waste products, or invent ways
to prolong the shelf life food products. In
agriculture, biochemists study the interaction
of herbicides with plants. They examine the
structure-activity relationships of compounds,
determine their ability to inhibit growth, and
evaluate the toxicological effects on surrounding
life. Biochemistry spills over into pharmacology,
physiology, microbiology, and clinical chemistry.
In these areas, a biochemist may investigate
the mechanism of a drug action; engage in viral
research; conduct research pertaining to organ
function; or use chemical concepts, procedures,
and techniques to study the diagnosis and therapy
of disease and the assessment of health.”
(Definition from the American Chemical Society,
2002)
The
two fields of Biochemistry and Biotechnology
are interdependent and complementary. Having
degrees in both fields at the same university
strengthens both programs. The programs attract
students with very different aptitudes and interests.
Typically, Biotechnology students are more applied
in their interests. They have more aptitude
for biology than chemistry and enjoy seeing
the applications of biochemistry and biology
in making useful products. Biochemistry students,
in contrast, are more interested in understanding
the underlying chemistry of the biological molecules
and understanding how to manipulate the molecules
to make new drugs and other molecules that the
Biotechnologist will employ in making useful
products. In both the biomedical and biotechnology
industries, scientists from each discipline
are needed to work side by side to develop their
products and achieve their goals. |
