As with previous editions, the well-respected Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition continues to present the latest research activities in the quest to provide the food industry and consumer with safe and nutritious food, especially foods with functional, healthful or nutritional lipids as well as new analytical methods. This edition is a major revision, with the introduction of 6 additional chapters, numerous new authors for existing chapters, and many re-conceptualized chapters.