This book offers a comprehensive examination of the chemical and biochemical foundations of food systems, focusing on the molecular processes that determine nutritional value, safety, and quality. It explains how bioactive compounds, enzymes, and metabolic pathways influence food composition and human health. The discussion integrates core biochemical principles with applied food science, addressing the behaviour of lipids, vitamins, and enzymatic reactions within complex food matrices.

The book also considers microbiological aspects relevant to food production and sanitation, highlighting the role of beneficial and harmful microorganisms in processing, preservation, and safety management. Attention is given to biochemical transformations arising from microbial activity and their practical implications for industry and research. By linking chemistry, biochemistry, and microbiology, the book provides a coherent framework for understanding how foods are analysed, processed, and improved. Written with clarity and academic rigour, it serves as a valuable resource for students, researchers, and professionals seeking an informed understanding of food chemistry and biochemistry in modern scientific and industrial contexts.