This practical and proven textbook effectively combines the perspectives of food technologists and food chemists. It conveys essential fundamentals and is aimed at students as well as industry and trade. Particularly for small and medium-sized enterprises, this work serves as an important source of information that is otherwise inaccessible for competitive reasons. The fourth edition reflects the significant technological advancements of recent years, with a particular focus on gentler preservation methods. A new chapter summarizes future trends.