Food chemistry is a discipline that examines the chemical composition of food in order to determine the nature of food, the causes of its deterioration, the principles underlying food processing, and the methods for improving food for public consumption. It involves the application of concepts from disciplines such as chemistry, engineering, microbiology, and nutrition in order to improve the safety, nutrition, and availability of food. Some of the major areas of study within this discipline are water, lipids and carbohydrates. Water is present in most food items, and offers a favorable environment for bacterial growth. Therefore, in order to increase the shelf life of a product, the amount of water can be altered using processes such as freezing, dehydration and refrigeration. This book attempts to explore the concepts, technology and applications of food chemistry. A number of latest researches have been included to keep the readers up-to-date with the latest developments in this area of study. It aims to serve as a resource guide for students and experts alike and contribute in the growth of the discipline.