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<p><b>Tejpal Dhewa,</b> PhD, is a highly accomplished faculty member in the School of Interdisciplinary and Applied Science at the Central University of Haryana, India. He has diverse experience in teaching, research, administration, and industry, and has made significant contributions to the fields of nutrition, microbiology, and food safety. He is coordinator and a member of several scientific panels and has earned recognition and funding from Indian government agencies. He has published numerous papers in scientific and scholarly journals, as well. <p><b>Anil Kumar Puniya,</b> PhD, is the principal scientist and former head of Dairy Microbiology, ICAR-National Dairy Research Institute, India. He is a renowned dairy microbiology scientist whose research has led to the discovery of two new species of anaerobic fungi. He has significantly improved dairy product production and quality, and his sustainable livestock management strategies have revolutionized the industry. With an impressive portfolio of over 200 published papers and three edited books, he has received numerous national and international awards and honors for his contributions to the field. <p><b>Anil Panghal,</b> PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.

<p><b>Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes.</b> <p>The book <i>Nutritional Science and Technology: Concept to Application</i> in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals. <p>Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.

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