This new edition emphasizes fundamental chemical principles that underlie relationships between the composition of foods and food components and their functional, nutritional, and sensory properties. Experiments are chosen and developed to illustrate and reinforce the material presented in a typical college level food chemistry lecture course. In addition, students learn laboratory skills and techniques commonly practiced by professional food chemists working in research or in industrial settings. Revisions to the 2nd edition includes: additional experiments, updated background material and references, expanded end-of-chapter problem sets, increased use of chemical structures, and online ancillaries of a Solutions Manual and Preparations Manual for setting up lab sessions.