The Science of Food Additives: Understanding Chemistry, Applications, and Safety in Food Production is a comprehensive guide to the world of food additives—essential compounds that shape the quality, safety, and longevity of modern food products. Written by food scientist P. Norchai, PhD, this book explores the chemistry behind preservatives, flavor enhancers, colorants, emulsifiers, and more.

Covering both natural and synthetic additives, the book delves into how these substances work, their roles in food technology, and the regulatory frameworks that govern their use globally. From ancient preservation methods to the latest innovations in additive safety and labeling, readers will gain a well-rounded understanding of how food additives impact everything from shelf life to public health.

Designed for students, professionals in food science and nutrition, and informed consumers, this book breaks down complex scientific concepts into accessible language. It also addresses common consumer concerns and debunks myths, offering clarity in a field often misunderstood.

Whether you're looking to deepen your scientific knowledge or understand what goes into the food you eat, The Science of Food Additives is an essential resource in the modern food landscape.