Food chemistry is the study of the underlying properties of foods and food ingredients. It seeks to understand how chemical systems behave in order to better control them to improve the nutritional value, safety, and culinary presentation of food. John W. Brady's comprehensive full-color textbook provides a key resource for students of the field.

Designed for undergraduate and beginning graduate level courses, Introductory Food Chemistry explores traditional topics that students need to understand if they are to pursue careers in food in either academia or industry as well...