Food science deals with the study of food. It is an interdisciplinary field that encompasses engineering, biological and physical sciences. It uses all such fields to study the nature of foods, causes of deterioration, principles of food processing as well as the improvement of food in order to make it ready for consumption. Food science is also involved in the development of new food products, designing of processes that are used to produce these foods, choosing packaging materials, shelf-life studies as well as microbiological and chemical testing. It applies concepts from various fields such as chemistry, microbiology, biochemistry and physiology. This book attempts to understand the multiple aspects of food science and nutrition, and how such concepts have practical applications. It is appropriate for students seeking detailed information in this area as well as for experts. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge.