As the 4th Industrial Revolution and the growth of the national economy have changed the consciousness of the people, the standard of eating habits has also improved at a very rapid pace, and there is a growing demand for improved eating habits in various aspects such as nutrition, taste, hygiene, storage, and economy.


This book focuses on the fundamentals of food science, but it is comprehensively structured so that it can be used in other fields that study food-related studies. It strives to describe in an easy and systematic way the characteristics of nutrients that make up food science, such as moisture, carbohydrates, lipids, proteins, minerals, and vitamins, as well as the color, smell, taste, physical properties of food, plant foods, animal foods, other foods, toxic ingredients, and food additives.
In particular, to enhance the understanding of students familiar with the Internet, visual effects were maximized by using colored materials such as tables, figures, and photographs rather than descriptive explanations.