This book provides readers with an introduction food types, food production, food quality and food storage. The focus lies on food processing, food additive and food packing. Emphasis is there on the significance of food packaging, food labelling and food marketing. Focus is also there on food preservation, food canning, food drying and food fermentation. Efforts are made towards understanding food fortification, hazard analysis and critical control points. Food irradiation and food allergy are also highlighted. Focus lies on food safety; elimination diet, feingold diet, food engineering and dietary supplements.