Enzymes may be described as 'functional catalytic proteins'. I do hope, however, that this volume will re-introduce them as useful and targeted workforces. Like the more familiar human workforces, they have preferred working conditions, may be trained (cultured) to carry out very specific tasks, and they cannot function when their food (substrate) runs out. The purpose of this volume is to provide both a basic grounding, for those not experienced in the use of enzymes, and a state-of-the-art account of today's enzyme technology as applied to food and drink. Authors have been selected not only for their practical, working knowledge of enzymes but also for their infectious enthusiasm for the subject.