The most widely used and trusted text for basic courses in food science and technology, now in its fifth edition, is Food Science. This updated edition offers an up-to-date foundation for building more sophisticated and specialised knowledge while maintaining the fundamental framework and pedagogical aspects of earlier editions. This indispensable text outlines the wide-ranging and intricate relationships between food ingredients, processing, packaging, distribution, and storage, and investigates how these elements affect the quality and safety of the food. This new edition includes updated commodity and ingredient chapters that reflect recent advancements and emerging technologies in the field to highlight the growing importance of analogues, macro-substitutions, fat, fibre, and sugar substitutes and replacement products, especially as they influence new product development and grow concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.