Recent Trends and Innovations in Food Science, Food Technology & Nutrition explores cutting-edge developments in the fields of food production, preservation, and nutritional science. The book delves into advanced technologies such as nanotechnology, biotechnology, and smart packaging, offering insights into their applications for enhancing food quality, safety, and shelf life. It also addresses emerging challenges, such as climate change impacts on food security and the demand for sustainable and plant-based food systems. With contributions from experts, it highlights innovative solutions, including functional foods, alternative proteins, and nutrigenomics, providing a comprehensive resource for researchers, industry professionals, and students. This text serves as a critical guide to understanding the dynamic advancements shaping the future of food science and nutrition.
