Preface.- World Wide Web Sites.- Introduction to Food Components: Evaluation of Food Quality.- Water.- Carbohydrates: Carbohydrates in Food - An Introduction.- Starches in Food.- Pectins and Gums.- Grains-Cereal, Flour, Rice, and Pasta.- Vegetables and Fruits.- Proteins: Proteins in Food - An Introduction.- Meat, Poultry, Fish, and Dry Beans.- Eggs and Egg Products.- Milk and Milk Products.- Fats: Fat and Oil Products.- Sugar, Sweeteners, and Confections.- Baked Products: Baked Products, Batters, and Dough.- Aspects of Food Production: Food Safety.- Food Preservation and Processing.- Food Additives.- Packaging of Food Products.- Government Regulation of the Food Supply: Government Regulations of the Food Supply and Labeling.- Appendix A - Bioengineered foods, Genetically Modified Organisms (GMO's).- Appendices.- Index.