This handbook gives details about the nutritional aspects before and after harvesting and processing of foods like: Essential Nutrients, Cereals and Cereals Products, Vegetable Fats and Oils, Dairy Products, Poultry Products, Animal Products, Sea Food.

Beside above it provides the information about: Effect of Canning and Dehydration on the Nutritive Values of Foods, Food Spoilage and Deterioration, Food Quality and Quality Control, Food Preservation, Chemicals in Foods, Food Engineering, Food Packaging, Disposal of Food Plants Wastes