This book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels.The book covers all the necessary topics. The book gives a comprehensive account of foods. It consists of four parts. Part one, constituting (s 1-3), deals mainly with the evaluation of food, colloidal chemistry of the food and sugar cookery. Starch, milk egg cookery have been discussed in detail in part two (s 4 – 6). Part three (s 7 – 10) throws some light on vegetables, fats, pulses fortification of foods; whereas the last part ( 11 - 12) deals with meat cookery and food adulteration.