Food science is a basic discipline that understands the physicochemical properties and changes of food ingredients and applies them to food processing, storage, and cooking.
As modern society rapidly ages, not only the nutritional function of food but also sensory and biological regulatory functions are becoming increasingly important.
Therefore, those majoring in food and nutrition, food engineering, and culinary arts, as well as those working in food-related companies, must understand food science.
It is also an essential subject for preparing for exams such as nutritionist or chef exams, so it has been organized in an easy-to-understand manner.


This book is divided into two parts to provide readers with easy access to the basics and details of food science.


Part 1: Introduction to Food Science covers the basic ingredients of food.
It contains comprehensive information on the main components of food, such as water, carbohydrates, lipids, proteins, enzymes, vitamins and minerals, as well as sensory properties such as color, smell and taste of food, and food additives.
This section provides a basic understanding of how food is composed and what each ingredient does.

Part 2, Food Science, covers detailed information on various food groups.
The ingredients and characteristics of each food group are systematically explained, categorized into grains and sugars, legumes and nuts, vegetables, fruits, mushrooms and seaweed, meat and poultry, fish and shellfish, milk and dairy products, eggs, and edible oils.
This section provides practical information, including the nutritional value of each food group and precautions for cooking and storage, deepening your overall understanding of food.

To help you easily understand the characteristics and changes in food, we have also provided various photographs and illustrations.
It also provides interesting and colorful information about new and useful foods that are somewhat unfamiliar but are currently being distributed domestically.