The aim of this book is to promote, through a multidisciplinary work, the advances made to date in the scientific knowledge on those products used, or with potential usefulness, in food industry. This bulk of knowledge comprises issues related to the chemistry and biochemistry of foods. Focus has been put on areas such as natural vegetal products from South America, functional foods, antioxidants, chemistry of food processing and the acquirement of quality and chemo-sensorial features. Reviews on microorganisms, alimentary safety as well as information on nutritional properties of foods are also provided. The book comprises twelve chapters grouped in four parts. In each chapter, future perspectives in each field are given by the authors. Part 1, termed “Vegetal Products”, deals with the uses and industrial potentials of vegetal species growing in South America and their relationships with human health. Novel standpoints in the processing and management of crops are presented. This Part begins with Chapter 1, where Ladio provides a starting point on the subject addressing the issue of the neglected or little-known wild plant species from the Patagonia in Argentina. An ethnobotanical information review on the potential contribution of these plant species to the food systems is presented. In Chapter 2, Giberti deals with the cultivation, production, commercialization and adulteration of I. paraguariensis (yerba mate). The historical source, current legislation in Argentina, Brazil and Paraguay and the revalorization of I. dumosa as an alternative “yerba mate” producing species is presented. In Chapter 3, Filip reviews the available scientific literature related to the phytochemistry, bioactivity, uses and the known and potential health benefits of I. paraguariensis and the five Ilex spp. which grow in Argentina. Special emphasis is put on the possibility of developing new “yerba” products with functional properties but without Central Nervous System stimulant activities and the potential use of these species as sources of bioactive compounds. In the Chapter 4, Carrau et al. present the studies and developments that have been performed in Uruguay with Vitis vinifera Tannat variety grape, since the late 1970’s. The historial context, the origin of Tannat wine, the compounds responsible for the aroma the occurrence of polyphenols and the antioxidant capacity as well as Uruguayan winemaking technology is presented. Part II: “Food Processing”, deals with the different treatments of food substances so as to change their properties and with the chemical-sensorial properties of foods. This Part begins with Chapter 5 where Cagnasso et al. deal with iron food fortification. The use of salts of ethylenediaminetetraacetic acid (EDTA) as promoter of iron absorption in food is analyzed under different perspectives: bioavaibility, toxicology, sensory analysis and stability, among others. In Chapter 6 Nazareno et al. gives an overview on natural compounds used as protective additives against oxidative damage in foods. In this work, the natural sources of antioxidants, their vehiculization and stabilization forms, among other issues are presented. In Chapter 7, Galmarini et al. discuss the potential use of trehalose as a functional replacement of sucrose as a drying aid to produce dried fruits. The utilization of this disaccharide in carrier formulations to produce spray-dried encapsulated aromas is also discussed to some extent. Special attention is paid to the characteristics of aroma retention. In Chapter 8, Calviño et al. introduce the reader to the field of chemo-sensory psychophysics. Experimental results of these types of interactions analyzed by applying static and dynamic sensory methodologies are described. Studies on taste, aroma and astringency of chemical mixtures which resemble food models and food products, such as yerba mate infusions, white and red wine and peppermint chewing-gum are presented. In Part III, termed “Microorganisms”, the current and potential uses, the health benefits and the risks of microorganisms present in food are reviewed. This Part begins with chapter 9 by Ross et al. who describe novel aspects related to the microencapsulation of lactic-acid bacteria (LAB) and summarizes new issues on potential probiotic properties of LAB to improve human and animal health. Chapter 10, by Zarate et al., deals with dairy propionibacteria. This review includes taxonomy, isolation, identification, industrial applications and the potential use as food supplements for humans and animals, among other issues. Future perspectives related with the application of propionibacteria in different areas are discussed. In Chapter 11, Bueno et al. review the toxigenic fungi and major classes of mycotoxins in foods, the factors affecting fungi growth and mycotoxin production, their effects in human health and the methods for the detection and quantification. Numerous strategies regarding the alimentary safety are discussed. Even though most chapters provide different comments of the study of feeding, it is in Part IV, Chapter 12, where Ronayne de Ferrer et al., deal with aspects related to feeding and nutrition during the first year of life. The authors describe the situation in different parts of the world regarding the nutritional quality of complementary foods, meeting nutrient needs and bioavailability in transitional foods, among other issues. I expect that the information contained in this book, a thorough and complete understanding of the many aspects of food science and nutrition, will contribute in the development of this exciting field of knowledge. I gratefully acknowledge the Managing Editor Dr. S.G.Pandalai who kindly invited me to edit this book. I would also like to thank all the authors for their excellent contributions. Finally, I also wish to thank all the national and international experts for reviewing each chapter.