Innovations in food technology : current perspectives and future goals This book gathers a collection of essays that describe recent innovations in food technology including food processing packaging food safety and novel ingredients. By 2050 the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge innovations in food research are of the utmost importance. The book is divided into four sections each of which explores an important aspect like food processing food microbiology and nutritional security. Written by respected scholars in the field the respective chapters discuss a range of new and enhanced food materials as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals bio absorption of metals and their positive impacts on living systems as well as methods for reducing food wastage preventing the loss of nutritive value and preserving or enhancing palatability. Given its scope the book will be highly interesting for food scientists both in academia and the food industry. It will also benefit advanced graduate students and senior researchers. 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. Chapter 11. 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. .