Chapter 1: Food and You

Chapter 2: Water

Chapter 3: Carbohydrates

Chapter 4: Sugars and Sweeteners

Chapter 5: Starches

Chapter 6: Dietary Fiber, Pectic Substances and Hydrocolloids

Chapter 7: Cereals and Cereal Products

Chapter 8: Fruits and Vegetables

Chapter 9: Proteins

Chapter 10: Meat, Poultry, Seafood and Plant Proteins

Chapter 11: Eggs and Egg Products

Chapter 12: Dairy Products

Chapter 13: Fats and Oil Products

Chapter 14: Colloidal Dispersions: Emulsions and Foams

Chapter 15: Baked Products: Batters and Doughs

Chapter 16: Food Preservation

Chapter 17: Safety and Food Additives

Chapter 18: Food Packaging

Chapter 19: Food Safety

Chapter 20: Government Regulation of the Food Industry