The study of food science involves understanding the nature, composition, and behavior of food materials under varying conditions of storage, processing and use. Food science embraces many disciplines. Chemical and biochemical methods are used to determine food composition. Foods provide six types of nutrients- proteins, carbohydrates, fats, vitamins, minerals, and water. In addition the body also requires a continuous supply of oxygen. There are 40 essential nutrients, which are supplied by the food we eat. In this course we also include discussion on the composition of food, and the changes that occur during preparation, methods of food preparation, food preservation, and the safeguarding of food through sanitary handling and preparation to avoid food-borne diseases.