Nutritional Food Chemistry bridges the gap between food science and human nutrition, offering a comprehensive exploration of how the chemical makeup of food affects metabolism, health, and disease prevention. Designed for undergraduate and postgraduate students, this textbook provides a solid foundation in the principles of food chemistry, nutrient biochemistry, and the science of health-promoting compounds found in everyday diets.

Through clearly organized chapters, the book explains the structure, function, and interactions of macronutrients and micronutrients—from carbohydrates, proteins, and lipids to essential vitamins and minerals. Special attention is given to cutting-edge topics such as metabolomics, nutrient bioavailability, nutrigenomics, and the role of personalized nutrition in public health.

Each section is enriched with real-world applications, current research, and evidence-based analysis to help readers understand how food composition influences digestion, absorption, energy metabolism, and disease risk. The book emphasizes both foundational science and innovative technologies used in food fortification, functional food development, and dietary pattern analysis.

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Nutritional Food Chemistry is more than a textbook—it is a forward-looking resource that equips students, educators, and health professionals with the scientific tools to analyze how food can promote wellness, prevent chronic diseases, and improve public health outcomes. Whether you're studying dietetics, biochemistry, food technology, or health sciences, this book will deepen your understanding of the chemical forces that shape human nutrition and the future of food.