The branch of basic and applied sciences which deals with the physical, chemical and biological makeup of food is termed as food science. Its key focus is on studying the mechanisms underlying food deterioration and the processes related to food processing. Food science is a multidisciplinary field which makes use of concepts from the fields of chemical engineering, chemistry, biochemistry and microbiology. It aims to improve the safety, nutrition and availability of food. Food technology refers to the application of principles of food science for preservation, selection, packaging and processing of food. The discipline of food science and technology can be further classified into food chemistry, food engineering, food microbiology, molecular gastronomy and sensory analysis. This book is a compilation of chapters that discuss the most vital concepts in the field of food science and technology. Different approaches, evaluations and methodologies on food science and technology have been included herein. Through this book, we attempt to further enlighten the readers about the new concepts in this field.