The study of food science is critical to our ability to provide healthy diets to future generations. Food is a complex subject and proper focus embraces the physical, chemical, biological and social science. Food science is the discipline in which a broad spectrum of applied and basic science, including biology, chemistry, biochemistry, physics, nutrition, psychology, medicine and engineering are used to study the nature of foods, the causes of their deterioration, the principles underlying food processing and the effects of food in the body. Food therefore being basic for human existence, need every information on foodstuffs from farm to the table. The purpose of this book is to provide accurate and concise information in all food groups and also relevant issues for the study of food science. Each topic has been concisely presented.While the book is intended primarily for students in Food Science and Technology, it is also an excellent reference for students in Nutrition, Biochemistry, Microbiology, Chemistry and Pre-clinical.