ABSTRACT
From modest beginnings around the turn of the century, the discipline of biochemistry began to flourish in the inter-war period and has expanded vastly since then. By the 1960s, most universities worldwide offered courses in biochemistry, and university-trained biochemists were working in virtually all areas of biology and medical science, in clinical laboratories, in state institutions for biomedical research, testing and standardization, and in the research laboratories of industrial companies producing pharmaceuticals, fertilizers, foods and food supplements, beer, detergents, synthetic fibers, and so on.
