*Edited by Antonio Valero Díaz* 

*and Rosa María García-Gimeno*

Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. *Descriptive Food Science* gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.

ISBN 978-1-78984-594-5

Descriptive Food Science

Published in London, UK © 2018 IntechOpen © zhaojiankang / iStock
