This book provides extensive resource material in the frontier and future areas in food processing , preparation , preservation and metabolizing food. It also provides information regarding food packaging and modern technologies with food safety and regulations. It is a comprehensive information to meet the needs of the students of universities pursuing courses in the field of nutrition , food science and allied courses at the honours. Principles of Food Science and Nutrition in a broader sense implies concepts in agriculture , production , processing , preparation, preservation, and metabolizing food . It explains about how nutrients and other food components illustrate basic food chemistry like the basic food composition, structures, measurements and functionalities, role of macro and micronutrients and also the effect of deficiencies on humans. It has various methods of food processing , preservation and packaging using traditional and modern technologies with emphasis on food safety and quality control. To be health we must all make sure that we are consuming balanced food with right amount of nutrients. Our diet should be rich in wholesome foods, such as cereals , millets, pulses, nuts and oilseeds, fruits and vegetable, fleshy foods and eating as much variety as possible to get adequate nutrients to sustain to sustain sound body, health and vigour that we should all be aware of.