This book provides a clear and scientifically grounded introduction to the fundamental principles of food biochemistry and microbiology. It explains the biochemical processes that govern nutrition, metabolism, and the transformation of raw materials into safe and nutritious food products. The book examines the role of microorganisms in food systems, highlighting their significance in preservation, quality enhancement, and safety. Emphasis is placed on biochemical reactions and microbial activity that influence flavour, texture, and nutritional value.

The book further explores fermentation as a key biological process in food production, illustrating how controlled microbial action contributes to traditional and industrial food practices. Attention is given to applied aspects of food science, linking laboratory knowledge with technological applications in food processing. By integrating biochemical concepts with microbiological understanding, the book offers a coherent foundation for studying food systems. It is well suited for students, researchers, and professionals seeking a structured introduction to food biochemistry and microbiology.