Food Science” by Norman Plotter provides a comprehensive overview of the scientific principles underlying food production, processing, and consumption. The book explores the chemical, biological, and physical transformations that occur in food, covering topics such as nutrition, food safety, sensory evaluation, and food engineering. Plotter discusses the latest advances in food technology, including functional foods, nanotechnology, and sustainable production methods, while emphasizing the importance of food science in addressing global challenges like food security, climate change, and public health. With clear explanations, illustrations, and real-world examples, this textbook equips students and professionals with a deep understanding of the complex interactions between food, science, and society.