The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyzes and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of ​​Food Science and Technology.