Food Biochemistry provides a comprehensive understanding of the biochemical principles underlying food composition, transformation, and metabolism. Beginning with an introduction to biochemistry and food biochemistry, it explains the importance of biochemical reactions in natural foods and their cellular synthesis, highlighting the structure and functions of cells, cell division, and chemical principles essential for biological processes. The book explores the properties of water and its pivotal role in food and biological systems. Detailed sections on food nutrients and biomolecules cover carbohydrates, proteins, lipids, and nucleic acids, emphasizing their structure, classification, properties, and metabolic pathways such as glycolysis, citric acid cycle, gluconeogenesis, lipid oxidation, and protein synthesis. Topics like enzyme action, hormonal regulation, and vitamin–coenzyme functions illustrate the biochemical basis of metabolism and nutrition. The chapters on protein folding, denaturation, nucleic acid chemistry, and hormonal control connect molecular mechanisms to food quality and physiological processes. With its focus on functional properties, digestion, biosynthesis, and metabolic regulation, this book serves as an essential resource for students of food science, nutrition, and biotechnology, bridging the gap between biochemical theory and its applications in food and health.