Part I. Introduction to Food Components -- Evaluation of Food Quality -- Water -- Part II. Carbohydrates in Food -- Carbohydrates in Food: An Introduction -- Starches in Food -- Pectins and Gums -- Grains: Cereals, Flour, Rice, and Pasta -- Vegetables and Fruits -- Part III. Proteins in Food -- Proteins in Foods: An Introduction -- Meat, Poultry, Fish, and Dry Beans -- Eggs and Egg Products -- Milk and Milk Products -- Part IV. Fats in Food -- Fats and Oils in Products -- Food Emulsions and Foams -- Part V. Sugars, Sweeteners -- Sugars, Sweeteners, and Confections -- Part VI. Baked Products -- Baked Products: Batters and Dough -- Part VII. Aspects of Food Preservation -- Food Preservation -- Food Additives -- Food Packaging -- Part VIII. Food Safety -- Food Safety -- Part IX. Government Regulation of the Food Supply -- Government Regulation of the Food Supply and Labeling -- Appendices.