Nutrition is the science concerned with the study of nutrients in food and their action in promoting growth, reproduction and health. An unhealthy diet can lead to diseases like anemia, scurvy, blindness, cretinism, obesity, cardiovascular disease, osteoporosis, etc. Nutrients are of two types-macronutrients and micronutrients. Macronutrients such as fiber, fats, carbohydrates, proteins and water are needed in large amounts, while micronutrients like minerals and vitamins are needed in smaller quantities. The nature of foods, the causes of food deterioration and the principles of food processing are studied under the domain of food science. The development of new food products, choice of packaging materials, shelf-life studies, and microbiological and chemical testing fall under the scope of food science. Most of the topics introduced herein cover new techniques and applications of food science and nutrition. Food science and nutrition are closely linked as one directly affects the other. The book presents researches and studies performed by experts across the globe. It is an essential guide for both academicians and those who wish to pursue these disciplines further.