The chemical and physical characteristics of important food constituents, such as water, carbohydrates, proteins, lipids, minerals, vitamins, and enzymes, have been completely updated in this new version. The student can better understand important concepts in the visual and organoleptic elements of food by reading chapters on colour, flavour, and texture. An updated perspective on contaminants and additives' significance for food safety is provided in the chapter on those topics. Revised chapters on the manufacturing of beer and wine, as well as herbs and spices, give students a better knowledge of the chemistry involved with these two industries, which are seeing a sharp increase in public interest. An introduction to GMOs is a new chapter in this edition. Each chapter includes fresh tables, graphics, and a lengthy bibliography that gives readers quick access to pertinent resources and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.