Food Lipids: Chemistry, Nutrition and Biotechnology examines various processes and technologies in relation with food lipidsincluding an extensive overview of chemistry, nutrition andbiotechnology of food lipids. It includes definitions of Nomenclatureof food lipids, Chemistry and Function of Phospholipidsetc. Provides the reader with insights into the development of itsknowledge, so as to understand the chemistry and biotechnologyof food lipids processes.