The study of Food Science emphasises on the composition of foods and the changes that occur when they are subjected to processing. The amount of nutrients present in different foods and the effect of cooking are part of the study of food science. Antioxidants present in different foods are highlighted throughout the book. As the demand for processed food is increasing, knowledge on food additives, convenience foods, packaging and labelling of foods is essential for a student of food science. Accordingly, these topics are discussed in detail in this edition. Since the harmful effects of fertilisers and pesticides are being realised, the importance of ‘Organic Food’ is brought out as a separate chapter. To improve the nutritional status, food fortification and biofortification are essential. These topics are given due importance in this edition. Indians are getting exposed to foods and recipes of foreign origin. Some have already crept into the Indian kitchen. A new chapter ‘World-wide Cuisine’ is given in this edition to familiarise the students with global cuisine. This book focusses not only on the basic facts but also reflects the recent advances in food science.