This book presents a diverse collection of contemporary research and review chapters focusing on emerging trends, innovations, and functional applications in food science, nutrition, and food processing technologies. Covering a wide spectrum of topics such as foam-mat drying of heat-sensitive fruits, microbiome modulation, functional foods, plant-based proteins, food fortification, non-thermal preservation technologies, extraction and encapsulation techniques, and value addition of agricultural by-products, the volume offers valuable insights into modern approaches for enhancing food quality, safety, nutrition, and sustainability. The book highlights the growing importance of nutraceuticals, antioxidant-rich foods, sensory evaluation, thermal and non-thermal processing methods, and innovative preservation technologies in the development of health-oriented food products. Special emphasis has been placed on indigenous ingredients and traditional formulations such as Ashwagandha, saffron, kulfi, Rasnadi Ksheerapaka, amla pomace, and multigrain flour, reflecting the integration of traditional knowledge with advanced scientific research. Prepared by researchers, academicians, and industry professionals, this compilation serves as a useful reference for students, scientists, food technologists, nutritionists, researchers, and professionals working in food processing and allied sectors. The book will also benefit entrepreneurs and policymakers interested in sustainable food systems, functional food development, and innovative food processing technologies.
