Food chemistry plays a vital role in the food industry because it helps Food Technologists understand the ingredients and behavior of food, and nutritionists to develop healthy diets. The main goal of nutrition professionals in the modern era is to apply the principles of nutrition to promote health and well-being, prevent diseases, and restore health in individuals, families, and society as a whole. To achieve this goal, the application of various scientific principles of food processing and food chemistry is considered essential.

This book, “Nutrition and Food Chemistry,” attempts to present a comprehensive range of information regarding the principles of both nutrition and food chemistry. It can serve as a practical book for undergraduate/postgraduate students of Food Chemistry and Technology, Food Science, and Nutrition, as well as general consumers interested in food and nutrition.