Dr. Abhishek Kumar Singh is an Associate Professor in the Department of Biotechnology Engineering at Chandigarh University, Punjab, India. He received his Ph.D. degree from S.V. National Institute of Technology, Surat, Gujarat, in January 2014. His research focuses on enzyme engineering, bioreactor design, biodegradable plastics, and biofuels. He has authored numerous research articles in collaboration with national and international researchers and contributed book chapters to reputed international publications. He has also presented his work at several national and international conferences. In addition, he has filed 10 Indian patents, of which 2 have already been granted.Dr. Parul Sharma is an academician, researcher, and editor in the field of biotechnology, with expertise in molecular biology, genetics, immunology, and cancer biology. She has authored numerous research papers, book chapters, and has edited academic books in emerging areas of biotechnology. Her research focuses on translational biotechnology, cancer therapeutics, and innovative biomedical applications, with a strong commitment to bridging fundamental science and practical solutions. She is actively involved in mentoring students and promoting interdisciplinary research and scientific excellence. In recognition of her research contributions, she has received the Young Researcher Award. As the editor of Recent Developments in Fermentation Technology and Food Processing, she aims to present recent advances and innovative approaches in fermentation science and sustainable food processing, providing a valuable resource for researchers, academicians, and industry professionals.Dr. Palak Mahajan is an Assistant Professor in the Department of Biotechnology Engineering and Food Technology at Chandigarh University, Punjab, India. She received her Ph.D. degree from Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab, in 2022. Her research interests include Food Science, Food Engineering, Nutraceutical Delivery Systems, Functional Foods, and Food Processing Technologies. She has presented her research work at numerous national and international conferences and has authored several research articles in reputed national and international journals. She has also contributed book chapters to renowned international publishers. In addition, she has published four patents in the field of food technology and allied areas.

• Introduction to Fermentation Technology and Food Processing: Evolution, Innovations and Future Perspectives Innovative Fermentation Methods Microbial Diversity in Fermented Foods Fermentation in the Production of Functional Foods Sustainability Strategies in Fermentation and Dairy Processing Advancements in Food Preservation through Fermentation Probiotics, Prebiotics, Synbiotics, and Postbiotics: Applications in Human Health and Food Innovation Valorisation of Fermentation By-products and Zero-Waste Approaches Recent Trends in Fermented Foods and Beverages Microbial Fermentation in Food Biotechnology and Regenerative Medicine Global Perspectives on Sustainability in Food and Medical Biotechnology Postbiotics and Psychobiotics: Emerging Players in Gut-Brain Axis Artificial Intelligence and Digital Tools in Fermentation and Food Processing Regulatory Frameworks and Food Safety Standards in Fermented Foods Consumer Trends, Sensory Evaluation and Market Acceptance of Fermented Products

Dr. Abhishek Kumar Singh is an Associate Professor in the Department of Biotechnology Engineering at Chandigarh University, Punjab, India. He received his Ph.D. degree from S.V. National Institute of Technology, Surat, Gujarat, in January 2014. His research focuses on enzyme engineering, bioreactor design, biodegradable plastics, and biofuels. He has authored numerous research articles in collaboration with national and international researchers and contributed book chapters to reputed international publications. He has also presented his work at several national and international conferences. In addition, he has filed 10 Indian patents, of which 2 have already been granted.Dr. Parul Sharma is an academician, researcher, and editor in the field of biotechnology, with expertise in molecular biology, genetics, immunology, and cancer biology. She has authored numerous research papers, book chapters, and has edited academic books in emerging areas of biotechnology. Her research focuses on translational biotechnology, cancer therapeutics, and innovative biomedical applications, with a strong commitment to bridging fundamental science and practical solutions. She is actively involved in mentoring students and promoting interdisciplinary research and scientific excellence. In recognition of her research contributions, she has received the Young Researcher Award. As the editor of Recent Developments in Fermentation Technology and Food Processing, she aims to present recent advances and innovative approaches in fermentation science and sustainable food processing, providing a valuable resource for researchers, academicians, and industry professionals.Dr. Palak Mahajan is an Assistant Professor in the Department of Biotechnology Engineering and Food Technology at Chandigarh University, Punjab, India. She received her Ph.D. degree from Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab, in 2022. Her research interests include Food Science, Food Engineering, Nutraceutical Delivery Systems, Functional Foods, and Food Processing Technologies. She has presented her research work at numerous national and international conferences and has authored several research articles in reputed national and international journals. She has also contributed book chapters to renowned international publishers. In addition, she has published four patents in the field of food technology and allied areas.

• Introduction to Fermentation Technology and Food Processing: Evolution, Innovations and Future Perspectives Innovative Fermentation Methods Microbial Diversity in Fermented Foods Fermentation in the Production of Functional Foods Sustainability Strategies in Fermentation and Dairy Processing Advancements in Food Preservation through Fermentation Probiotics, Prebiotics, Synbiotics, and Postbiotics: Applications in Human Health and Food Innovation Valorisation of Fermentation By-products and Zero-Waste Approaches Recent Trends in Fermented Foods and Beverages Microbial Fermentation in Food Biotechnology and Regenerative Medicine Global Perspectives on Sustainability in Food and Medical Biotechnology Postbiotics and Psychobiotics: Emerging Players in Gut-Brain Axis Artificial Intelligence and Digital Tools in Fermentation and Food Processing Regulatory Frameworks and Food Safety Standards in Fermented Foods Consumer Trends, Sensory Evaluation and Market Acceptance of Fermented Products