The book "Food Chemistry" was first published in 1986 and reissued in 1989, 1992, 1997, and 2004 with additions and improvements aimed at incorporating new findings in the field of Food Chemistry and Food Science. It is a helpful tool for students and food scientists and technologists, examining the most important and modern knowledge in the relevant field while also facilitating understanding of its connection to related branches such as Food Biochemistry, Nutrition, Quality Assurance, Biotechnology, Toxicology, Legislation, and Food Safety. In recent decades, studies have been published on natural products whose value for health and therapeutic ability has been known since ancient times. 

These products and their sources are now being studied using modern scientific methods in order to evaluate and utilize them in formulations or dietary supplements. More advanced work aims to investigate the structure-activity relationship of bioactive ingredients. At the same time, the technology of so-called novel foods, supplements, and a category of products commonly referred to as functional foods is being developed. 

The properties sought in these foods are both physical and physicochemical, as well as biological, such as antioxidant and antibacterial capacity, and their effects on cancer, cardiovascular diseases, neurodegenerative diseases, and other conditions.