Emerging Food and Bioscience Research on Human Health: Safety, Security and Sustainable Aspects

Table of Content ( 16 Chapters)

Probiotics and Prebiotics in Siddha System of Medicine

Jamun Fruits as a Potential Natural Therapeutic Agent: An updated Review on its Health Benefits

Diet Diversity, Emotional Eating Habits and Psychology of Weight Management Among the Adolescents Residing in Twin Cities of Hyderabad

Production and Characterization of Valuable Protein Hydrolysates from De-Oiled Residual Biomass-Spirulina Platensis

Diatom of Interest as Food Source: Biochemical Composition of Hydrographic, Seasonal Diversity, Distribution and Abundance in Pamban Area of Gulf of Mannar, Tamil Nadu, India

A Review on Valorisation of Food Scraps and Derivatives

Poultry Waste Valorization and its Applications in Various Fields

Technologies Applied on Value Addition of Fruits and Vegetables

Elevating Health with Cordyceps Militaris: The Ultimate Food Supplement

Implementation of Bio Fortification Technique to Overcome Malnutrition – An Overview

Anthropometry Measurement of Tribal Children (Kurmi-Santal) Aged from 4- 12 Years on their Nutrition in Ranibandh Block of West Bengal, India

Microplastics in Food Environment: Sources, Consequences and Control Strategies

Development and Optimization of a Novel Health Drink Comprising Seaweed, Algae, and Lab from Food Waste Origin

Pomegranate as a Potential Natural Medicinal Agent: An Updated Study of its Health Advantages

Microbial Fortification: Sustainable Tools to Alleviate Malnutrition and Hidden Hunger Challenge

Detection of VBNC State Strains within the Biofilm Matrix of SS-304 Coupon Immersed in Meat Waste by PMA-PCR Assay

About This Books

Evolving food practices and their impact on human health are pivotal factors at stake in the current generation, where food security, safety, nutrition, and sustainable food supply chains are becoming priorities of governments and private sectors. Recent food bioscience research and novel technologies drive vertical integration in food systems. The shift towards plant-based animal meat, less calorie and nutritious food and gut gardening functional foods indicates the changing consumer preferences. Developing health-promoting foods is essential in the campaign for creating an eco-friendly food system, and innovations in functional ingredients and unrevealing future foods are critical for feeding the rising human population.

This book, consisting of 16 chapters, addresses various aspects of the food supply chain, from production and processing to distribution and consumption. Emerging food and bioscience research on human health: Safety, Security and sustainable aspects addressed in this compendium provide readers with a systematic and in-depth understanding of basic and advanced concepts in food supply chain and production. Security in this context pertains to safeguarding the food supply chain against biological, chemical, or intentional adulteration threats. Sustainability is a core concern encompassing food production and consumption’s environmental impact and long-term viability. This book aims to be a major source of reference material for researchers to identify and mitigate potential hazards through stringent quality control measures and innovative technologies, ensuring that food is safe for consumption. It also highlights current research and technological advances in nutritional enhancement, sustainable agriculture and food safety and security, such as Gene Editing and GMOs. On the other hand, to address waste reduction ideas such as developing sustainable and eco-friendly packaging materials to reduce environmental impact.

This comprehensive approach seeks to harmonize the safety, security, and sustainability of food products, aiming to provide safe and nutritious food and ensure that its production is environmentally responsible and capable of meeting the needs of future generations. Integrating these pillars in research and development endeavors reflects a holistic commitment to improving human health and well-being while safeguarding the planet’s resources.

We, the editors (especially Dr. S. Vignesh, the Principal Investigator of the SERB-SRG Project) express our sincere gratitude to DST-SERB  (DST-SERB-SRG/2021/001005) for their funding support. Further, the editors also thank NIFTEM-T for all the support.

Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. M. Loganathan