This inaugural volume will be the debut of the Annual Review of Food Science and Technology, a treatise intended to provide state-of-the-art coverage of the multidisciplinary fields related to food science and technology. Examples of topics include the biochemistry of synthesis of food components, physical innovative properties of foods affecting functionality, delivery systems for beneficial additives, recent developments in technologies for food processing, genomics of food-borne microbes, and current issues in food safety. Our goal is to enlist leading scientists to provide focused reports on highly relevant issues that present cutting-edge scientific developments across the food sciences and technologies.

We believe there will be no better resource for in-depth, informative reviews of current topics in the field of food science and technology.

We welcome feedback and suggestions from our readers, including suggestions of topics for future volumes.

Developing this volume has been a team effort, and we owe a debt of gratitude to all who contributed. A special thanks goes out to the authors who drafted an impressive array of chapters for Volume 1, the editorial board members who identified the topics and reviewed submissions, our Production Editor, Absolom J. Hagg, who guided the process, and Editor-In-Chief, Samuel Gubins, who conceived the idea of producing this new and exciting contribution to the Annual Reviews series.

The Editors