A scientific discipline that describes the careful preparation, handling and storage of food to prevent food-borne illness is called food safety. It includes a number of routines that should be followed to avoid any health hazard. Safety of food is ensured between the industry and the market and then between the market and the consumers. Food safety is concerned with the practices related to food labeling, agricultural and animal husbandry, food additives, food manufacturing, food contamination, novel foods and genetically modified foods. A measure of the availability of food and its accessibility to an individual at an affordable price is called food security. Food availability and accessibility are associated with the supply of food through production, exchange and distribution, and its allocation and affordability according to the preferences of individuals and household. The security of food is measured through the calculation of calorie intake per person per day, available on a household budget. This book studies, analyzes and upholds the pillars of food safety and security and their utmost significance in modern times. It elucidates new techniques and their applications in a multidisciplinary manner. Coherent flow of topics, student-friendly language and extensive use of examples make it an invaluable source of knowledge.