METHODOLOGICAL PRINCIPLES OF TEACHING BIOCHEMISTRY, FUNDAMENTAL GENERAL-BIOLOGICAL DISCIPLINE – SPECIALTIES 181 “FOOD TECHNOLOGIES”

Abstract

The article presents the concept of biochemistry – the science of the chemical composition of organisms of plant and animal origin and their components and the chemical processes occurring in them. Science deals with the structure and function of cell components and substances of the body, seeks to answer biological and biochemical questions using chemical methods. The problem of studying the course “Food Biochemistry” provides an opportunity to train future professionals in the field of food technology technologist, who must have knowledge of the chemical composition of food raw materials, as well as chemical and biochemical transformations that occur during storage and use of food; to use and solve the main task – to provide the population with products that basically provide a set of all necessary chemical elements, which in their composition meet the needs of the body. The main final tasks of biochemistry are analyzed in the field of biology: it studies the laws of biological rather than chemical form of motion of matter. The history of the development of biochemistry from the Middle Ages on the development of alchemy in Europe is considered; discovery of the law of conservation of energy and substances, which is characteristic of biological objects by M.V. Lomonosov and A. Lavoisier in the XVII– XVIII centuries; as there was a transition to large-scale study of the structures and properties of individual representatives of proteins and nucleic acids, as well as their functions in the cell in the XX century and almost from this period functional biochemistry becomes the main and with sciences such as cytology, physiology and genetics. At all stages of formation of biochemistry as a fundamental science, some scientists of our Motherland were singled out, who made a certain contribution to its development. Their names are known in the world. It is concluded that biochemistry in general studies chemical and physicochemical processes, the result of which is the development and functioning of living systems at all levels of the organization. Modern biochemistry is a field of knowledge whose sections are closely interconnected and may not always be clearly demarcated. Biochemistry is a basic biological discipline in the system of training future specialists in the field of “Food Technology”.