The study of the nature of food, effects of nutrients, causes of deterioration and improvement is dealt by the sciences of nutrition and food science. Nutrition refers to the scientific study of nutrients and their functional role in the growth and development of a human being. Food science covers physical, chemical and biochemical study of food as well as processing techniques. Food science and nutrition are interrelated fields which directly impact the health of living organisms. Malnutrition often results in obesity, cardiovascular disease, fatigue, etc. Food science focuses on maintaining the nutritional value of packaged foods and preventing them from contamination. This book discusses the essential aspects of food science and explores the recent studies contributing to the progress of the field. It attempts to understand the multiple branches that fall under food science and nutrition and how such concepts have practical applications. It will be immensely beneficial to all students and researchers involved at various levels in this area of study.