The second volume of this publication is dedicated to the topic of Food, with a particular focus on its relevance to Agriculture and Humanity. It features a total of nine chapters, including an Introduction, a discussion on Food Perception, an examination of Common Food Items, a review of Food Sources, a study of Food and Health, a look at Food and Nutrition Policy, an analysis of Regional and International Programmes on Food and Nutrition Security, and a discussion on the Challenges and Opportunities in the Food Sector. This volume comprises 28 articles, written by renowned national and international authors who have shared their expertise on various aspects of Food. These authors come from diverse backgrounds, including Food and Health Sciences (physicians, dieticians, patients), Agriculture Sciences (cereal crops, horticulture, livestock, fisheries), Economics, Policy and Development, and have contributed their experiences at the national and international levels. The aim of this volume is to provide a comprehensive overview of the subject of Food, with insights from multiple perspectives.
