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The present book has been designed to serve as a text for chemistry of the food and provides basic information about the composition of foods. The structures, identification, chemical properties and applications of the important constituents of foods have been discussed in detail. The chemical reactions showing the changes taking place in various constituents of the food are given especially where they form the basis for understanding the reactions which take place, or can be expected to take place, during the production, processing, storage and handling of foods or the procedures applied in analyzing them. This book is designed not only for the students of food and general chemistry but also for those who desire or choose to study chemistry of food as an additional subject. I hope that this book will prove useful to both chemists working in the field of food chemistry and chemists who have completed their formal education and want to know about the food they eat.