Provides information covering a range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. This edition includes a revised chapter on what food science actually is, detailing the progression of food science from beginning to the future. Other chapters include information on food chemistry and dietary recommendations, foodborne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labelling. The book should be of interest to food science students and students with little science background studying nutrition, hotel/restaurant management and culinary arts.