The book is essential for Chemists, Biologists, Veterinarians, Agronomists, Microbiologists, Chemical Engineers, Food Technologists, for employees in research and development departments (R+D), for business consultants, for quality assurance managers, for executives in mass catering businesses (chefs, Food and Beverage Managers), and for food business management executives, but also for all non-experts who want to delve into the magical world of food.