What is the importance of biochemistry in food production?

Biochemistry can be considered as simply the study of the chemistry (chemical processes and substances) of (or related to) the living organisms. Biochemistry is commonly used in a number of areas in our life, including food science, industry, agriculture science, dentistry, medicine, and so on.
The biochemistry of food science can be understood in terms of the composition of food, the nutritional content of food, food product development, food processing, food safety & sanitation, food packaging, food storage, etc. Development of an artificial sweetener, food additives, preservatives, etc. can all be considered as examples of the application of biochemistry in food production. Biochemists can also help with food preservation using the processing such as hot and cold processing, dehydration, irradiation, and so on.
Some other examples can include the development of plant crops superior in nutritional value and capable of retaining the nutrients during the entire supply chain, and so on.