This textbook provides basic knowledge of food chemistry that is suitable for food science and food technology students. Secondarily, the book serves as a reference information for persons involved in food processing, food product development, quality assurance, and in other activities related to the food industry. Organization of this book is quite simple, easily understood and we hope this is as an appropriate textbook for course of food chemistry programs following the standards. Almost every chapter was made by the different authors having good knowledge about the subject along with good research and academic records. Sequence of topics covered are as follows: role and properties of water, major constituents of food, minor constituents of food, food additives, natural food colorants, food flavors and food as medicine i.e., nutraceuticals. The books begin with the description on water, its structure, physical and chemical properties, glass transition and water activity. The issue of the glass transition has received much attention. This demonstrates the important role of water in food properties. Carbohydrates serve many function in foods and non-caloric dietary fiber has assumed an important role. Carbohydrates are the major and immediate source of fuel for the cell. Carbohydrates provide functional attribute and comprises of sweetness, viscosity, consistency, solubility, bulk, coating ability, texture and browning capacity. Based on the difference in their chemical structure carbohydrates are used in different functional uses. Starch, pectin and gums are used in preparation of jams, noodles, cakes and cookies as thickening agents. Lipids have received much attention lately mainly because of publicity related to nutritional problems. Structured lipids, low caloric fats, and biotechnology have received a good deal of attention. Lipids contribute to flavor, texture, color, emulsification, density and hydrogenation depending upon the type of fats used. Colour, flavour and texture are important attributes of food quality, and in these areas, especially those of flours and texture, great advances have been made in recent years. Our understanding of the functionality of proteins expands with increasing knowledge about their composition and structure. Enzymes are playing an ever-increasing part in the production and transformation of foods. Recent and modern methods of biotechnology have produced a large number of enzymes with new and improved properties. The book provides the basic information on the composition of food and the chemical and physical characteristics they undergo during processing, storage and handling. Obviously, we have not attempted to completely cover all the aspects of food chemistry. However, it is hoped that the topics of greatest importance have been treated adequately and emphasis has been given to broadly based principles that apply to many foods. The figures and tables are more relevant and facilitates better understanding of the subject matter presented. The number of references cited should be adequate to permit easy access to additional information. We hope the book provide better understanding and enlighten the knowledge of the reader. We express gratitude to those who have provided comments and suggestions for improvement of the edition.