This book is an English language translation of the authors Czech-language food chemistry textbook, the 3rd edition of which was published in 2009 by the Czech publisher Ossis. The first half of the English edition of the book will contain an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It will include chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book will deal with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It will further include chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants, i.e. compounds that affect, or may affect, the hygienic-toxicological quality of foods (see the attachment AHA Velisek Long TOC.rtf). Each chapter will address one of the main individual components of food, and will begin by reviewing their important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions will then be covered. The book will provide a comprehensive overview of the chemical composition of foods and the changes that occur during food production, processing and storage. The Czech edition was published in two volumes, but the English language edition will be a single-volume, published in both paperback and hardback. In this way it will aim to closely match the successful publishing format established by the key competitors, Fennema and Belitz (see Competition below).   Several of the reviewers (see below) use the word encyclopedic to describe the book, and this is well-earned. This book will be a reference book almost as much as a textbook, best suited to Masters-level students and beyond, and a vital all-in-one reference for professional food chemists, researchers and the food industry. The book will also have a supporting website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.  As our first ever Food Chemistry textbook, Velíaek is an important book for Wiley, and aims to fill a long-standing gap in our food science list. It will go up against some entrenched competitors, the most significant of which are Fennema (CRC) and Belitz, Grosch & Schieberle (Springer). These books are both in their 4th editions, well-established and widely known to lecturers and students. Velíaek is itself an established book in Czech, so it will offer an excellent combination of being something new for English-language readers (at a time when Fennema and Belitz may be starting to appear over-familiar), whilst boasting the well-developed content and confidence which the author has built up through previous Czech editions. That the author will be translating the work himself is a particular strength, as he will personally be revising, updating and expanding his own content. The companion website adds further value to the book, and will be a valuable asset in winning course adoptions.