Recent data on the importance of nutritional ingredients, new products, findings due to new analytical techniques, deeper knowledge of natural products and food components, brand new additives, biotechnology products, pollutants, and other issues arising from the presence of harmful substances in food have necessitated a new edition with additions and changes.

The innovation of the new 5th edition of the book is the addition of a complete list of additives with E numbers, including supplements and corrections by the author. As in previous editions, every effort has been made to incorporate new knowledge without overly inflating the content but keeping it within the scope of an educational aid.

It is hoped that this edition better serves the original goal, which is to be a resource for students as well as scientists and food technologists that covers the most important and modern knowledge in the field of Food Chemistry and simultaneously facilitates the connection of this scientific field with related disciplines such as Food Biochemistry, Nutrition, Food Quality Assurance, Biotechnology, and Food Toxicology.

[Excerpt from the preface text]