Frontiers in Food Science and Nutrition

In the vast and dynamic landscape of food science and nutrition, we find ourselves at the forefront of discovery and innovation. This book, ‘Frontiers in Food Science and Nutrition,’ serves as a gateway to the cutting edge of research and exploration in a field that not only sustains our bodies but also fuels our curiosity. In the vast tapestry of Indian agriculture and nutrition, millets stand as humble yet powerful grains, weaving a story of resilience, sustainability, and unparalleled nutritional richness. Millet grains are the heart of these ancient grains, exploring their profound impact on health, culture, and the sustainable future of food. From the sun-kissed fields to the diverse plates across the nation, millets served as nutritional powerhouses, offering a wealth of benefits that extend far beyond their unassuming appearance. The book will provide practice of millet cultivation, traditional recipes, and modern culinary innovations. Our giant oceans have a treasure trove of nutritional wonders, and among them, seaweed emerges as a miracle plant, a beacon of health and sustainability. It sails on a journey into the deep blue, unraveling the myriad benefits of incorporating seaweed into our diets. From the sunlit shallows to the mysterious abyss, sea weed provides the nutritional richness and culinary versatility of oceanic marvel. The boundless expanse of our planet’s aquatic ecosystems lies a treasure trove of possibilities, awaiting discovery and exploration. On a journey into the depths of our oceans, rivers, and lakes, unlocking the potential of aquatic resources to redefine the way we eat. From the intricate web of marine biodiversity to the sustainable cultivation of aquatic crops. In the realm of scientific inquiry, the extraction of bioactive compounds stands as a crucial gateway to unlocking the mysteries of nature’s therapeutic arsenal. Bioactive compounds serve as a compass guiding us through the intricate landscape of methodologies that unveil the potent molecules hidden within plant extracts, microbial sources, and beyond. As we peer into the microscopic world of phytochemicals, antioxidants, and other bioactive wonders. It is an exploration of not only how we extract these compounds but also why — delving into their functional roles in promoting health. In the ever-evolving landscape of sustainable nutrition, one fascinating frontier takes center stage—the realm of edible insects. As the global demand for protein surges and environmental concerns escalate, these tiny creatures emerge as a powerful solution, offering a wealth of opportunities and challenges that extend far beyond the confines of traditional culinary boundaries. From the nutritional richness of insect-derived proteins to the ecological benefits of insect farming, it deals with the complexities of incorporating these mini-nutrient powerhouses into our diets. As we navigate the uncharted terrain of entomophagy, we confront not only the gustatory allure of diverse insect-based delicacies but also the ethical and logistical hurdles that accompany this culinary paradigm shift. The flavors and fragrances play a symphony that resonates through our senses, elevating the experience of food from mere sustenance to a multisensory journey. From the delicate nuances of spices to the elusive notes in a fine wine that embarks on a quest for precision in understanding and enhancing the quality of flavors and fragrances? As we peer through the lens of analytical techniques, we unlock the secrets hidden within the molecules that dance on our taste buds and weave olfactory tales of culinary indulgence