Who wouldn't want to know what is in our food and how it is processed into traditional or new products? Many food items must be processed first to be edible or to meet the sensory expectations of consumers. This book explains both the raw materials and their ingredients, as well as the processing techniques required to produce high-quality products. It also considers aspects of healthy nutrition and novel food. Based on the chapter "Food Technology" in the new edition of the successful Winnacker-Küchler, Volume 8 (Nutrition, Health, Consumer Goods), 2004, this book has been expanded to include a second part on cross-product food processing technology. It assumes basic knowledge in chemistry and process engineering and encompasses food technology.