1. Introduction2. Factors affecting enzyme activityPart One Separation, Preparation and Biosynthesis of Enzyme Sources3. Traditional enzyme separation and preparation4. Microbial biosynthesis of enzymes for food applicationsPart Two Enzyme Processing, Packaging, Analysis, and Valorization5. Current and future uses of enzymes in food processing6. Enzymes for food waste remediation and valorisation7. Detection of pesticides in foods by enzymatic biosensors8. Enzymes for food-packaging applicationsPart Three: Applications of Enzymes in Foods9. Enzymes in breadmaking10. Enzymes in meat and fish11. Enzyme engineering (immobilization) for food applications12. High pressure effects on enzyme catalysis and enzyme stability13. Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production