This textbook is written for students who like to understand how the ideas of chemistry relate to food. While chemistry is a challenging subject, it is also understandable and vital. The book was originally prepared as a text for a one-semester introductory four–credit course in Food Engineering. A one-semester course imposes certain limitations on the depth and amount of coverage when such a great variety of subjects in involved. Despite these limitations, this text will give students an overall view of food nutrients.