Part 1 Food components, introductory chemistry and food safety -- 1. Introductory chemistry -- 2. Food components -- 3. Food classifications and groupings -- 4. Food safety -- Part 2 Unlocking key food chemistry reactions -- 5. Protein structure, denaturation and coagulation -- 6. Polysaccharide thickeners and gels -- 7. Sugar, browning and caramelisation -- 8. Emulsifiers, fats and foams -- 9. Chemical, mechanical and biological leaveners -- 10. Preservation and fermentation -- Part 3 Enhancing cooking -- 11. Optimising cooking with phase transitions -- 12. Maximising the sensory experience -- 13. Gazing into a healthy food future.