本书重点介绍食品的化学组成、结构、功能性质、安全性质、营养性质及其在加工贮藏过程中的变化的最新成果，对一些重要反应和变化的机理问题做深入的阐释，介绍食品化学的前沿知识和一些热点问题、食品营养学的新动态以及食品化学在食品工业中的应用进展。（This book focuses on the latest achievements of food chemical composition, structure, functional properties, safety properties, nutritional properties and changes in the process of storage and processing. It also makes an in-depth explanation of some mechanism problems of important reactions and changes, introducing cutting-edge knowledge and some hot issues of food chemistry, new trends in food nutrition and application of food chemistry in the food industry.）