Gokare A. Ravishankar is an Adjunct Professor, and Vice-President in Research and Development in Life Science and Biotechnology Disciplines, Dayananda Sagar College of Engineering & Dayananda Sagar University, Bengaluru India. . He served as a Director Grade- Chief Scientist & Head of Plant Cell Biotechnology Department at Central Food Technological Research Institute, Mysore, India. He is a world-renowned scientist recognized as Fellow of a number of Science Academies including the Institute of Food Technologists (USA), International Academy of Food Science and Technology (Canada), National Academy of Sciences (India) and several more. He has authored over 370 publications, 50 patents and 7 books.Ambati Ranga Rao is an Associate Professor and Senior Scientist in Biotechnology at Vignan’s Foundation for Science, Technology and Research University, Andhra Pradesh, India. He was a postdoctoral researcher at Arizona State University, USA; visiting senior research fellow at University of Malaya, Malaysia; and visiting assistant professor at Beijing Normal University-Hong Kong Baptist University United International College, China. His research interests are algal biotechnology, food science and technology, plant secondary metabolites, functional foods, nutraceuticals, and biological sciences. He has authored over 100 publications including research articles, reviews, edited books, and book chapters. Reza Tahergorabi received his Ph.D. from West Virginia University and was a postdoctoral researcher at Oregon State University and Purdue University. He is currently an associate professor of food science in the Department of Family and Consumer Sciences at NC A&T State University, USA. His main research interests are food processing and packaging. Anand Mohan is an Associate Professor in Food Science and Technology at University of Georgia, Athens, GA, USA. He is actively involved in research activities including new food product development, food ingredient technology, value-addition to food waste, physicochemical properties and characterization of food ingredients, muscle biochemistry and characterization of oxidized lipids and proteins, enzyme-catalyzed functions, quality and safety of meat and poultry products.

• Section-I Meat analogs from different sources: Plant, microalgae, seaweeds, microorganisms and other sourcesChapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican DishesChapter 2 Processing of plant proteins in the development of plant-based meat analogsChapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs.Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatiseChapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilitiesChapter 6 Fungi based meat analoguesChapter 7 Suitability of microalgae based meat analogues: an overviewChapter 8 Seaweed protein-based meat analogs: Current trends and future prospectsChapter 9 Plant based fermented foods and microbial ingredients in meat analogsChapter 10 Utilization of fruits and vegetable processing wastes for meat analog- productsChapter 11 Health implications of plant-based meat analogs;Section-II Emerging technologies for the production of meat analogs for commercialization Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogsChapter 13 Meat analogs: Some insights into the production techniques and their applicationsChapter 14 3D printing of plant-based meat analogs for designer products as sustainable future foodSection-III Physico-chemical composition and sensory evaluationChapter 15 Flavor challenges in designing plant-based meat analogs: An overviewChapter 16 The textural and sensorial properties of plant-based meatChapter 17 Functional properties of meat analog products consisting of plant-derived proteinsSection-IV: Regulatory, safety, quality and consumer acceptanceChapter 18 Packaging and shelf life studies of plant-based meat analogsChapter 19 Culinary Science and Skills of Plant-based meat alternatives:Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets?Chapter 21 Plant ingredients in meat analogs addressing religious requirementsChapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs)Chapter 23 Projected future trends of plant-based meat analogs

Gokare A. Ravishankar is an Adjunct Professor, and Vice-President in Research and Development in Life Science and Biotechnology Disciplines, Dayananda Sagar College of Engineering & Dayananda Sagar University, Bengaluru India. . He served as a Director Grade- Chief Scientist & Head of Plant Cell Biotechnology Department at Central Food Technological Research Institute, Mysore, India. He is a world-renowned scientist recognized as Fellow of a number of Science Academies including the Institute of Food Technologists (USA), International Academy of Food Science and Technology (Canada), National Academy of Sciences (India) and several more. He has authored over 370 publications, 50 patents and 7 books.Ambati Ranga Rao is an Associate Professor and Senior Scientist in Biotechnology at Vignan’s Foundation for Science, Technology and Research University, Andhra Pradesh, India. He was a postdoctoral researcher at Arizona State University, USA; visiting senior research fellow at University of Malaya, Malaysia; and visiting assistant professor at Beijing Normal University-Hong Kong Baptist University United International College, China. His research interests are algal biotechnology, food science and technology, plant secondary metabolites, functional foods, nutraceuticals, and biological sciences. He has authored over 100 publications including research articles, reviews, edited books, and book chapters. Reza Tahergorabi received his Ph.D. from West Virginia University and was a postdoctoral researcher at Oregon State University and Purdue University. He is currently an associate professor of food science in the Department of Family and Consumer Sciences at NC A&T State University, USA. His main research interests are food processing and packaging. Anand Mohan is an Associate Professor in Food Science and Technology at University of Georgia, Athens, GA, USA. He is actively involved in research activities including new food product development, food ingredient technology, value-addition to food waste, physicochemical properties and characterization of food ingredients, muscle biochemistry and characterization of oxidized lipids and proteins, enzyme-catalyzed functions, quality and safety of meat and poultry products.

• Section-I Meat analogs from different sources: Plant, microalgae, seaweeds, microorganisms and other sourcesChapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican DishesChapter 2 Processing of plant proteins in the development of plant-based meat analogsChapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs.Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatiseChapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilitiesChapter 6 Fungi based meat analoguesChapter 7 Suitability of microalgae based meat analogues: an overviewChapter 8 Seaweed protein-based meat analogs: Current trends and future prospectsChapter 9 Plant based fermented foods and microbial ingredients in meat analogsChapter 10 Utilization of fruits and vegetable processing wastes for meat analog- productsChapter 11 Health implications of plant-based meat analogs;Section-II Emerging technologies for the production of meat analogs for commercialization Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogsChapter 13 Meat analogs: Some insights into the production techniques and their applicationsChapter 14 3D printing of plant-based meat analogs for designer products as sustainable future foodSection-III Physico-chemical composition and sensory evaluationChapter 15 Flavor challenges in designing plant-based meat analogs: An overviewChapter 16 The textural and sensorial properties of plant-based meatChapter 17 Functional properties of meat analog products consisting of plant-derived proteinsSection-IV: Regulatory, safety, quality and consumer acceptanceChapter 18 Packaging and shelf life studies of plant-based meat analogsChapter 19 Culinary Science and Skills of Plant-based meat alternatives:Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets?Chapter 21 Plant ingredients in meat analogs addressing religious requirementsChapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs)Chapter 23 Projected future trends of plant-based meat analogs

Gokare A. Ravishankar is an Adjunct Professor, and Vice-President in Research and Development in Life Science and Biotechnology Disciplines, Dayananda Sagar College of Engineering & Dayananda Sagar University, Bengaluru India. . He served as a Director Grade- Chief Scientist & Head of Plant Cell Biotechnology Department at Central Food Technological Research Institute, Mysore, India. He is a world-renowned scientist recognized as Fellow of a number of Science Academies including the Institute of Food Technologists (USA), International Academy of Food Science and Technology (Canada), National Academy of Sciences (India) and several more. He has authored over 370 publications, 50 patents and 7 books.Ambati Ranga Rao is an Associate Professor and Senior Scientist in Biotechnology at Vignan’s Foundation for Science, Technology and Research University, Andhra Pradesh, India. He was a postdoctoral researcher at Arizona State University, USA; visiting senior research fellow at University of Malaya, Malaysia; and visiting assistant professor at Beijing Normal University-Hong Kong Baptist University United International College, China. His research interests are algal biotechnology, food science and technology, plant secondary metabolites, functional foods, nutraceuticals, and biological sciences. He has authored over 100 publications including research articles, reviews, edited books, and book chapters. Reza Tahergorabi received his Ph.D. from West Virginia University and was a postdoctoral researcher at Oregon State University and Purdue University. He is currently an associate professor of food science in the Department of Family and Consumer Sciences at NC A&T State University, USA. His main research interests are food processing and packaging. Anand Mohan is an Associate Professor in Food Science and Technology at University of Georgia, Athens, GA, USA. He is actively involved in research activities including new food product development, food ingredient technology, value-addition to food waste, physicochemical properties and characterization of food ingredients, muscle biochemistry and characterization of oxidized lipids and proteins, enzyme-catalyzed functions, quality and safety of meat and poultry products.

• Section-I Meat analogs from different sources: Plant, microalgae, seaweeds, microorganisms and other sourcesChapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican DishesChapter 2 Processing of plant proteins in the development of plant-based meat analogsChapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs.Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatiseChapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilitiesChapter 6 Fungi based meat analoguesChapter 7 Suitability of microalgae based meat analogues: an overviewChapter 8 Seaweed protein-based meat analogs: Current trends and future prospectsChapter 9 Plant based fermented foods and microbial ingredients in meat analogsChapter 10 Utilization of fruits and vegetable processing wastes for meat analog- productsChapter 11 Health implications of plant-based meat analogs;Section-II Emerging technologies for the production of meat analogs for commercialization Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogsChapter 13 Meat analogs: Some insights into the production techniques and their applicationsChapter 14 3D printing of plant-based meat analogs for designer products as sustainable future foodSection-III Physico-chemical composition and sensory evaluationChapter 15 Flavor challenges in designing plant-based meat analogs: An overviewChapter 16 The textural and sensorial properties of plant-based meatChapter 17 Functional properties of meat analog products consisting of plant-derived proteinsSection-IV: Regulatory, safety, quality and consumer acceptanceChapter 18 Packaging and shelf life studies of plant-based meat analogsChapter 19 Culinary Science and Skills of Plant-based meat alternatives:Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets?Chapter 21 Plant ingredients in meat analogs addressing religious requirementsChapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs)Chapter 23 Projected future trends of plant-based meat analogs