[...] Written based on my teaching and research experience in the field of food physical chemistry, I hope that the final text provides the necessary depth and mathematical completeness, without compromising the simplicity and accessibility of the entire presentation. This book was targeted towards undergraduate or graduate students and young researchers in the field of food. However, I believe it can be useful for students, researchers, and professionals in related fields such as pharmaceutical sciences, health sciences, cosmetic technology, and detergent technology. [...]

(from the author's introduction)

The contents include:
- the principles of thermodynamics
- ideal gases and deviations from them
- thermodynamics of solutions
- self-organization of matter
- principles of colloid chemistry
- physical chemistry of foams and emulsions
- principles of rheology
- rheology of emulsions and gels
- principles of chemical kinetics
- kinetics of enzymatic reactions.