With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behaviour of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavour. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well-suited for scientists and industry professionals seeking to develop their understanding of protein.