Food and food production have never had a higher media profile, while food-related educational opportunitie have never been greater. Despite this, there is widespread misunderstanding of food - what it is, where it comes from, how it is produced and its role in our lives. The Key Topic in Food Science & Technology series has been produced to meet a need within both the food industry and educational sector, for industrially-relevant introductory guide to specific aspects of food science and technology. Although aimed primarily at industry recruits, trainees and students, the series will also be of interest to established industrial and enforcement personnel seeking a 'refresher' on specific topics. This book explains to those without expertise in food chemistry, some of the basics of food chemical composition, but with a strong industrial slant. It uses examples from food manufacturing and the industry–consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. It also emphasises that all we eat is made from chemicals: some good, some bad and many indifferent. Finally, it is not comprehensive: it uses selected examples to illustrate specific points that often get overlooked in discussion of the chemicals natural to foods or used in preservation and processing.