Biochemistry has obvious applications in medicine, dentistry, and veterinary medicine. In food science, biochemists determine the chemical composition of foods, research ways to develop abundant and inexpensive sources of nutritious foods, develop methods to extract nutrients from waste products, and/or invent ways to prolong the shelf life of food products. In agriculture, biochemists study the interaction of herbicides/insecticides with plants and pests. They examine the structureactivity relationships of compounds, determine their ability to inhibit growth, and evaluate the toxicological effects on surrounding life.

Biochemistry spills over into pharmacology, physiology, microbiology, toxicology, 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.

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Biological/Biochemistry - American Chemical Society