For the 3rd edition, a large part of the book has been rewritten and chapters have been added or revised, of particular interest to food technologists. The book consists of 620 or more tables, 472 figures, including approximately 1,100 chemical types of food ingredients. It is a well-known book and a reference guide of global acceptance. The logical organization of the chapters is based on food ingredients and products. It provides up-to-date information to students and researchers in the science of food, food technology, agricultural chemistry, and nutrition. The extensive use of tables for easy reference, the abundance of information provided, and the particularly functional thematic index make the book a valuable aid for the student who wishes to acquire thorough knowledge in food chemistry and technology. It is also an invaluable reference guide for chemical professionals, food chemists, food technologists, engineers, biochemists, nutritionists, food chemical analysts, agricultural research, food industry, nutrition, food control, and laboratories.