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Oils are essential components and the largest source of commercial oils is oilseeds, which include the seeds of annual plants. This book comprises various segments – from the evaluation of different oil sources to aspects related to quality and safety, oil and oilseed processing and applications. The production of oil from oilseeds has been steadily increasing over the past 20 years. This book provides an intense review of the oilseeds and oils in the human diet and surveys current and future trends. The book also reviews vegetable and animal‐derived oils together with novel sources for oil production that are of interest for industrial applications because of their similarity to plant oils and for their economic overproduction of seed oils and nutritional value. Safety concerns regarding fungal occurrence and mycotoxin, pesticide, and heavy metals contamination in agri‐food commodities is an important issue. The most common contaminants detected in oil and oilseed and current legislation on mycotoxin, pesticide, and heavy metal contamination of foods is discussed. In addition, as the maximum allowed concentration of some of these compounds is extremely low, their detection and determination is investigated, focusing on the use of chromatographic techniques and mass spectrometry. Current applications and future perspectives for the utilization of these techniques in the food and non‐food industry are presented. Finally, safety concerns regarding oil and oilseed processing and waste valorization is an issue of great concern and is discussed in depth in this book.

The authors of the chapters are international leading experts in the fields covered in the book and we would like to thank all of them for their valuable contributions.

Tomás Lafarga

Gloria Bobo

Ingrid Aguiló‐Aguayo

Editors