Food science is a field which studies the nature, causes of deterioration, processing and other important characterisitcs of food, so as to make it more consumer friendly. The book provides detail about the biochemical, physical and chemical processes of food and how they are used by the engineers to make it more nutritious and better for people. The topics included in this text are of utmost significance and bound to provide incredible insights to readers. It is a complete source of knowledge on the present status of this important field. It will also serve as a reference guide for students and academicians.