Includes bibliographical references and index.

Evaluation of food quality -- Water -- Carbohydrates in food : an introduction -- Starches in food -- Pectins and Gums -- Grains : cereal, flour, rice, and pasta -- Vegetables and fruits -- Proteins in food : an introduction -- Meat, poultry, fish, and dried beans -- Eggs and egg products -- Milk and milk products -- Fat and oil products -- Food emulsions and foams -- Sugars, sweeteners, and confections -- Baked products : batters and dough -- Food safety -- Food preservation and processing -- Food additives -- Packaging of food products -- Government regulation of the food supply and labeling -- Appendix A: Biotechnology and genetically modified organisms (GMOs) -- Appendix B: Functional foods -- Appendix C: Nutraceuticals -- Appendix D: Phytochemicals -- Appendix E: Medical foods -- Appendix F: USDA food pyramid -- Appendix G: Food label health claims -- Appendix H: Research chefs association certification as a culinary scientist and more -- Appendix I: Human nutrigenomics.

Also available online.