This book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels. The book covers all the necessary topics. The book gives a comprehensive account of foods. It consists of four parts. Part one, constituting (chapters 1-3), deals mainly with the evaluation of food, colloidal chemistry of the food and sugar cookery. Starch, milk & egg cookery have been discussed in detail in part two (chapters 4 - 6). Part three (chapters 7 - 10) throws some light on vegetables, fats, pulses & fortification of foods; whereas the last part (chapter 11 - 12) deals with meat cookery and food adulteration.