Since ancient times, enzymes have been used in food processing and in the production of food products. These enzymes have diverse applications ranging from texturing to flavouring. The authors of this book also examine extrusion-cooking, which has become one of the most popular technologies used to produce many kinds of food. Also discussed is the governance of food safety, the nutritional value and food safety of organically and conventionally produced foods, mercury in culture bluefin tuna and food production and ethics in Chinese culture.