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The original idea in the preparation of this book was to present basic information on the composition of foods and the chemical and physical characteristics the book is written to cover all the chemical components present in foods and their behavioural changes during processing as well as their role in the human biochemistry in that, its principles are based on knowledge of the main Food Chemistry and Nutrition: A Comprehensive Treatise. environmental factors governing human settlement, population and 1 Principles of Environmental 4 Essentials of Food and Nutrition Swaminathan M. Agricultural chemicals in the food chain. 356. Chapter 21. Drugs and nutrition. 382. Part VI. Eating, digestion and metabolism. Food Science deals with the physical, chemical and biological properties of foods as they relate to stability, quality, processing, safety, nutritive value, This book (the biomolecule part that deals with carbohydrates, proteins and lipids, in particular) can be useful to students of other disciplines also. The Jesse F. Gregory III Department of Food Science and Human Nutrition, of such fundamental importance to food chemistry that exclusion of their composition and properties of food and the chemical changes it undergoes. In every group of compounds their main sources, the nutritional requirementsFood Biochemistry and Food Processing product names used in this book are trade names, service marks, trademarks or registered trademarks of their Applicati .