Over the last decades, the intersection between cannabis research and food science has emerged as a rapidly expanding field, driven by scientific advances, evolving regulatory landscapes, and growing consumer interest in cannabis-derived products. This book was conceived to provide a comprehensive overview of the current knowledge on cannabis in food science, spanning from the fundamental chemistry of cannabis and its constituents to the most recent developments in their application in food products. Chapter 1 introduces the reader to the context the book, outlining the main drivers behind the rising interest in cannabinoids-containing foods and providing a brief historical account to cannabis use.