Amit Kumar Rai is a scientist at DBT-IBSD, Regional Centre, Gangtok, Sikkim, India. His research areas include food fermentation, biotransformation, enzymes, production of bioactive peptides and metabolites in fermented foods. He has 64 publications, including research papers, reviews and book chapters, and filed 3 patents. For his research contribution, he has been awarded AU-CBT Excellence Award, AFSTI-Young Scientist Award, AMI-Young Scientist Awards, Award for excellence in Food Biotechnology (SAB), and NESA-Scientist of the Year.Anu Appaiah K. A. is Senior Principal Scientist in the Department of Microbiology and Fermentation Technology at CSIR-CFTRI, Mysore. He has over 24 years of research experience in food fermentation, biotransformation and production of microbial metabolites. He has guided several PhD and Master's students and has published more than 50 research papers, 12 book chapters and has 1 patent. For his research and teaching contribution, he has been awarded several national and international awards.

• Part 1: Introduction 1. Microorganisms Associated with Food Fermentation 2. Bioactive Compounds in Fermented Foods Part 2: Health Promoting Components in Fermented Foods 3. Polyphenols in Fermented Foods and Their Potential Health Benefits 4. Bioactive Peptides in Fermented Food Products: Production and Functionality 5. Fibrinolytic Enzymes in Fermented Food Products 6. Production of Antihypertensive Peptides during Food Fermentation 7. Exopolysaccharides in Fermented Foods and Their Potential Health Benefits 8. Impact of Fermentation on Antinutritional Factors 9. Prebiotics, Probiotics and Synbiotics: A New Integrated Approach in Functional Foods Part 3: Traditional Fermented Products and Health Benefits 10. Fermented Soybean Products and Their Health Benefits 11. Health Benefits of Fermented Alcoholic Beverages 12. Fermented Milk Products and Their Potential Health Benefits 13. Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects Part 4: Recent Advances in Food Fermentation 14. Microbial Transformation during Gut Fermentation

Amit Kumar Rai is a scientist at DBT-IBSD, Regional Centre, Gangtok, Sikkim, India. His research areas include food fermentation, biotransformation, enzymes, production of bioactive peptides and metabolites in fermented foods. He has 64 publications, including research papers, reviews and book chapters, and filed 3 patents. For his research contribution, he has been awarded AU-CBT Excellence Award, AFSTI-Young Scientist Award, AMI-Young Scientist Awards, Award for excellence in Food Biotechnology (SAB), and NESA-Scientist of the Year.Anu Appaiah K. A. is Senior Principal Scientist in the Department of Microbiology and Fermentation Technology at CSIR-CFTRI, Mysore. He has over 24 years of research experience in food fermentation, biotransformation and production of microbial metabolites. He has guided several PhD and Master's students and has published more than 50 research papers, 12 book chapters and has 1 patent. For his research and teaching contribution, he has been awarded several national and international awards.

• Part 1: Introduction 1. Microorganisms Associated with Food Fermentation 2. Bioactive Compounds in Fermented Foods Part 2: Health Promoting Components in Fermented Foods 3. Polyphenols in Fermented Foods and Their Potential Health Benefits 4. Bioactive Peptides in Fermented Food Products: Production and Functionality 5. Fibrinolytic Enzymes in Fermented Food Products 6. Production of Antihypertensive Peptides during Food Fermentation 7. Exopolysaccharides in Fermented Foods and Their Potential Health Benefits 8. Impact of Fermentation on Antinutritional Factors 9. Prebiotics, Probiotics and Synbiotics: A New Integrated Approach in Functional Foods Part 3: Traditional Fermented Products and Health Benefits 10. Fermented Soybean Products and Their Health Benefits 11. Health Benefits of Fermented Alcoholic Beverages 12. Fermented Milk Products and Their Potential Health Benefits 13. Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects Part 4: Recent Advances in Food Fermentation 14. Microbial Transformation during Gut Fermentation

Amit Kumar Rai is a scientist at DBT-IBSD, Regional Centre, Gangtok, Sikkim, India. His research areas include food fermentation, biotransformation, enzymes, production of bioactive peptides and metabolites in fermented foods. He has 64 publications, including research papers, reviews and book chapters, and filed 3 patents. For his research contribution, he has been awarded AU-CBT Excellence Award, AFSTI-Young Scientist Award, AMI-Young Scientist Awards, Award for excellence in Food Biotechnology (SAB), and NESA-Scientist of the Year.Anu Appaiah K. A. is Senior Principal Scientist in the Department of Microbiology and Fermentation Technology at CSIR-CFTRI, Mysore. He has over 24 years of research experience in food fermentation, biotransformation and production of microbial metabolites. He has guided several PhD and Master's students and has published more than 50 research papers, 12 book chapters and has 1 patent. For his research and teaching contribution, he has been awarded several national and international awards.

• Part 1: Introduction 1. Microorganisms Associated with Food Fermentation 2. Bioactive Compounds in Fermented Foods Part 2: Health Promoting Components in Fermented Foods 3. Polyphenols in Fermented Foods and Their Potential Health Benefits 4. Bioactive Peptides in Fermented Food Products: Production and Functionality 5. Fibrinolytic Enzymes in Fermented Food Products 6. Production of Antihypertensive Peptides during Food Fermentation 7. Exopolysaccharides in Fermented Foods and Their Potential Health Benefits 8. Impact of Fermentation on Antinutritional Factors 9. Prebiotics, Probiotics and Synbiotics: A New Integrated Approach in Functional Foods Part 3: Traditional Fermented Products and Health Benefits 10. Fermented Soybean Products and Their Health Benefits 11. Health Benefits of Fermented Alcoholic Beverages 12. Fermented Milk Products and Their Potential Health Benefits 13. Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects Part 4: Recent Advances in Food Fermentation 14. Microbial Transformation during Gut Fermentation