Food Science has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a Technical and Scientific manner, and retaining its Nutritive Qualities. The book begins with an all-round look into the intricacies of food science what import it carries, the techniques and principles underlying, the development of foods, the disciplines and aspects of food involved, etc. This book explains the basic and introductory principles of nutrition and food science and covers the entire process of food from harvesting or slaughtering, through processing and cooking, to final consumption. Packaging, storage and distribution and how lack of proper processes and techniques can affect food quality and safety are also discussed in detail.