The book will be helpful for those students, who study biochemistry and/or human nutrition as one of the subjects in Food Technology, Food Science and Technology, Food and Nutrition and other allied streams of under-graduate levels.This book is mainly divided into two sections: 1) Biochemistry; 2) Human Nutrition. First section comprises eight chapters based on metabolism of macronutrients (carbohydrates, proteins and lipids), basics of vitamins, enzymes, hormones and nucleic acids. Second section deals with the digestion absorption of macronutrients, nutritional requirements of different age groups, analytical methods for qualitative quantitative determination of nutrients, milk intolerance hypersensitivity, safety aspects of food additives, toxic elements and radionuclides and various nutritional polices.