Flavour Engineering: Biochemistry of Taste, Innovation, and Nutritional Enhancement presents a comprehensive exploration of the science and technology shaping the future of food flavor and nutrition. This edited volume brings together global expertise to examine the biochemical foundations of taste perception, emerging strategies in flavor design, and innovative approaches for developing healthier and more appealing food products. The book highlights recent advances in taste receptor biology, flavor modulation, clean-label ingredients, sustainable flavor production, and nutritionally enhanced formulations. It further explores the integration of flavor engineering with personalized nutrition, functional foods, and consumer-driven product innovation in response to evolving health and sustainability demands. Bridging fundamental science with industrial application, the chapters provide valuable insights into how flavor can be optimized without compromising nutritional quality, safety, or sensory acceptance. The book also addresses current challenges and future opportunities in the development of next-generation food systems that align with global trends in health, wellness, and environmental responsibility. Written by internationally recognized researchers and experts from diverse scientific backgrounds, this book serves as an essential resource for food scientists, flavor chemists, nutritionists, researchers, academicians, and professionals working in the food and health sectors.
