Abstract: Theoretical and practical aspects of the study of foods are presented for students in an indepth introduction to food science. The chemistry of the following food categories is explained: ice crystals and frozen desserts, sugars and starches, beverages, gums, breads, cereals, flours, leavens, fats and oils, pastries, emulsions, milk, cheese, eggs, cakes, meats, gelatin, legumes, fruits, vegetables, and jellies. The effects of food processing on the chemical and physical properties of these foods are detailed. Some information is provided on food preparatin, sanitation, storage, and purchasing. Inspection and grading procedures are explained. Other topics include sensory evaluation of foods, measurement of ingredients, and principals of heating and cooling. (ds).