From molecular gastronomy to food safety, this volume looks at a variety of perspectives on the topic of food science. Multidisciplinary sources provide essential information for both students and researchers on a range of relevant topics, presented in easy-to-understand language for experts and nonexperts alike. This volume will introduce some of the basic principles and theories of food science in the fields of chemistry and biology and will also venture into economics, ethics, and environmentalism.  Topics covered will include: