The foodbiotechnology field is extremely broadand is developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels fit and healthy, is stagnating. It has been shown that this so-called age of well-being can be influenced by individual nutritionhabitsand, complemented bygenetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area.