Work towards production of the third edition of Starch: Chemistry and Technology was begun by Professor Roy L. Whistler and myself, but shortly thereafter Professor Whistler was unable to continue with the project. I was pleased to be able to see this edition through to completion. Many developments have occurred in the world of starch chemistry, genetics, biochemistry, molecular biology and applications since the second edition was published in 1984. This edition, like the previous two editions, covers the isolation processes, properties, functionalities and uses of the most commonly used starches, viz., normal maize/corn, waxy maize, high-amylose maize, cassava (tapioca), potato and wheat starch, with emphases on those aspects of production, properties and uses that are unique to each; but not in single chapters.