Foods are unique among materials of our daily life in that they are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The first part explains those physicochemical aspects that intervene in the organization of food components from the molecular level to actual products and the methods used to probe into foods at different length scales. The second part presents how food structures are assembled during processing in order to achieve desirable and recognizable properties. The last section shows specific examples of how structures of familiar products are obtained by processing and describes some new developments. This book is ideal as a text for a course in food materials science at the senior or graduate level, or as a supplemental text in an advanced food technology course. It can also serve as a reference book for professionals in the food industry.