The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization. In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed.