Following the tradition of its predecessor, this eighth edition allows students to explore various aspects of food. It presents various dimensions including the chemical, economic, nutritional, palatability, processing, and sanitation aspects of food. The text provides a basic understanding of functional and structural properties of several food groups such as dairy, fruits, vegetables, eggs, meat, poultry, and fish. Unique to this manual are extensive appendices which supplement current textbooks and provide additional background for lab exercises.