<div>Section A: Food Processing and Technology Innovations.- Chapter 1. Food Innovation and Sustainable Development: A Bio-economics Perception.- Chapter 2. Fermented pearl millet weaning food: an innovation of food technology and application in food processing and management.- Chapter 3. Processing methodologies for few crops in India: Arecanut, betelvine, cashew, cocoa and oil palm.- Chapter 4. Omega 3 fatty acid from plant sources and its application in Food Technology.- Chapter 5. Taizzy Smoked Cheese.- Chapter 6. Plant-Based Milk Substitutes: A novel non-dairy source.- Chapter 7. Makhana: Dry Food and a potential aquatic cash crop.-Chapter 8. An insight over creal β glucan as functional ingredient.- Section B: Food and Industrial Microbiology.- Chapter 9. Rediscovering Medicinal activity and Food Significance of Shogaol (4, 6, 8, 10 and 12): A comprehensive view.-Chapter 10. Exopolysaccarides derived from Beneficial Microorganisms: Antimicrobial, Food and Health benefits.-Chapter11. Biofilm threat for food and industrial microbiology: An approach for its Elimination Using Herbal food components.- Chapter 12. Cyanobacterial exopolysaccharides as natural source for food packaging application.-Chapter 13. Microbial laccase production and its industrial applications.- Chapter 14. Lichens are the next promising candidates for active compounds.-Chapter 15. Microbial Production and Applications of L-lysine.-Chapter 16. Pomegranate peel: Nutritional values and its emerging potential for use in food systems.- Section C: Food Technology and Environmental Biotechnology.- Chapter 17. Bio-fertilizer from Trichoderma: Boom for Agriculture Production and Management of soil-borne and root-borne plant pathogens.- Chapter 18. Influence of heavy metal on food security: Recent advances.- Chapter 19. Utilization and management of agro and food processing waste.- Chapter 20. Nexus between Climate Change and Food Innovation Technology: Recent Advances.- Chapter 21. Antibiotic Residues in Food: A Global Concern for Human Health.- Chapter 22. Effects of toxicant from pesticides on food security: Current developments.- Chapter 23. Cr pollution, its impact and mitigation.- Chapter 24. Biosorption: A Novel Biotechnological Application For Removal of Hazardous Pollutants.- Section D: Agriculture, Food, Nutrition and Health Security.- Chapter 25. Emerging dichlorvos-based air freshener pertube kidney function in male albino rats.- Chapter 26. Consumption of green chilli& its nutritious effect on human health.- Chapter 27. Synthesis, characterization and evaluation of toxicity of melatonin loaded poly (D, L-lactic acid) Nano-Particles (Mel-PLA-Nano-Particles) and its putative use in osteoporosis.- Chapter 28. Nutritional Physiology.- Chapter 29. Caffeine: Nutraceutical and Health Benefit of Caffeine Containing Commodities and Products.- Chapter 30. Nutraceuticals potential of major edible oilseeds of India.- Chapter 31. Elimination of fungal Leaf Mosaic disease of Bottle Gourd (LagenariaSiceraria ) using Fungo-Phage Therapy: A possible approach for food security with plant protection.- Chapter 32. β- sitosterol - predominant phytosterol of therapeutic potential.- Chapter 33. Odonto-nutraceuticals: Phytochemicals for Oral Health Care.- Chapter 34. Pharmacological potential of thymol.- Chapter 35. TRIKATU- transforming food into medicines.- Chapter 36. Dietary factors associated with cancer.</div><div> </div>
