Unlock the science behind delicious food with this essential guide to the physical chemistry of foods. Christos Ritzoulis expertly simplifies complex principles like thermodynamics, rheology, and chemical kinetics, applying them directly to food processing, crystallization, emulsions, and stability. Perfect for food science students, food technologists, and researchers in India, this book bridges fundamental concepts with practical applications, making intricate topics accessible for anyone keen on mastering food behaviour and innovation. Gain a clear, in-depth understanding crucial for success in India’s dynamic food industry.