[...] This book is aimed at those who wish to organize and upgrade their knowledge on the composition and origin of food. It also analyzes the causes of ingredient alterations and all their groups, as well as both classical and modern processing methods, which aim to preserve food, that is, extend their shelf life. Finally, it examines the most important materials used in food packaging, as well as the most modern trends in this very important and sensitive scientific field for the quality and safety of food.

(from the book's preface)