The standard of the food we consume depends on the quality of raw ingredients, the methods applied during production, and the storage conditions of both raw materials and finished products. Food chemistry is a comparatively young discipline, and the progress of modern biochemistry has played a crucial role in its development. Biochemistry helps explain how enzymes influence various processes in foods and clarifies the extent to which these processes occur during manufacturing and storage. Viewed from this perspective, food chemistry can be described as applied biochemistry. Growing understanding of the chemistry and biochemistry of foods and their raw components, along with detailed insight into processing steps, enables better control of production systems, resulting in improved products with extended shelf life and reduced food loss. This knowledge also supports the selection of appropriate raw materials, processes, and final products. Ensuring adequate food supply for a rapidly expanding global population will remain a major challenge in the future. This encyclopaedia presents original content on the chemistry and biochemistry of food bioactive components and examines their effectiveness, safety, and potential applications. The volumes provide in-depth coverage of food and fermentation biotechnology principles, highlighting industrial uses and recent advances in fermentation technology. It serves as an essential reference for students, researchers, and educators in the field.