The Science of Sweetness: Structure, Function, and Health Implications of Sugars and Sweeteners offers a comprehensive exploration of one of the most controversial and essential components in modern food systems. From simple sugars to high-intensity sweeteners and rare sugar derivatives, this textbook bridges biochemistry, nutrition, food technology, and public health.

Designed for advanced students, researchers, and food professionals, this book examines the molecular structures, functional roles, and health outcomes associated with sweetening agents. Topics include the chemistry of carbohydrates, sweet taste perception, formulation challenges, regulatory frameworks, and innovations in AI-driven sweetener development.

With a global perspective and scientific rigor, this resource provides an evidence-based foundation for anyone involved in food formulation, dietary planning, or nutritional policy. It encourages critical thinking on the multifaceted implications of sweetness in the modern diet.