Ishrat Majid, PhD, is a Scientist in the Department of Food Technology at Islamic University of Science and Technology, Jammu and Kashmir, India. She has been associated with Lovely Professional University, Punjab, as an Assistant Professor and Visiting Faculty at Amity University, Rajasthan, India. She has attended many international and national conferences, seminars, and workshops within India as well as abroad. She has published more than 25 research and review articles in journals of international repute. She has one edited book published with Springer and has contributed 25 book chapters. She has received a best paper award at the International Conference on Food Properties (iCFP2018) at Sharjah, UAE. She serves as an editorial board member of many international journals and as associate/guest editor for Frontiers and MDPI. She is a peer reviewer with reputed international journals of food science and technology affiliated with Taylor and Francis, Elsevier, Wiley, and Springer. Dr. Majid has been a recipient of international travel grants twice from CSIR & DST, New Delhi, India. She earned her doctoral degree from Sant Longowal Institute of Engineering and Technology, Punjab and master's degree (MTech) from Jamia Hamdard, New Delhi, India. She has qualified National Eligibility Test (NET) and was awarded Senior Research Fellow by CSIR.Bababode Adesegun Kehinde, PhD, is currently working as a Research Technologist at Penn State University, State College Pennsylvania, USA. He was awarded his PhD from the University of Kentucky in Lexington, Kentucky, USA.Sheikh Shafat Hussain, PhD, is a Researcher in the Department of Fisheries, Government of Jammu & Kashmir, India. He was awarded his PhD in Fisheries Management from Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India.

• Preface 1. General Overview of Nanoscience in Food Technology: Basics and Research 2. Advancement of Nanotechnology in the Food Industry 3. Nano-Delivery Food Systems 4. Food Nanosensors 5. Advancement in Food Packaging Through Nano-Technological Intervention 6. Food Bioremediation Using Nanotechnology 7. Challenges and Future Perspectives of Nano Technologically Derived Foods 8. Nanotechnological Approaches to the Advancement of Innovations in Food Technology 9. Role of Nanotechnology in Sustainable Food Processing Index

Ishrat Majid, PhD, is a Scientist in the Department of Food Technology at Islamic University of Science and Technology, Jammu and Kashmir, India. She has been associated with Lovely Professional University, Punjab, as an Assistant Professor and Visiting Faculty at Amity University, Rajasthan, India. She has attended many international and national conferences, seminars, and workshops within India as well as abroad. She has published more than 25 research and review articles in journals of international repute. She has one edited book published with Springer and has contributed 25 book chapters. She has received a best paper award at the International Conference on Food Properties (iCFP2018) at Sharjah, UAE. She serves as an editorial board member of many international journals and as associate/guest editor for Frontiers and MDPI. She is a peer reviewer with reputed international journals of food science and technology affiliated with Taylor and Francis, Elsevier, Wiley, and Springer. Dr. Majid has been a recipient of international travel grants twice from CSIR & DST, New Delhi, India. She earned her doctoral degree from Sant Longowal Institute of Engineering and Technology, Punjab and master's degree (MTech) from Jamia Hamdard, New Delhi, India. She has qualified National Eligibility Test (NET) and was awarded Senior Research Fellow by CSIR.Bababode Adesegun Kehinde, PhD, is currently working as a Research Technologist at Penn State University, State College Pennsylvania, USA. He was awarded his PhD from the University of Kentucky in Lexington, Kentucky, USA.Sheikh Shafat Hussain, PhD, is a Researcher in the Department of Fisheries, Government of Jammu & Kashmir, India. He was awarded his PhD in Fisheries Management from Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India.

• Preface 1. General Overview of Nanoscience in Food Technology: Basics and Research 2. Advancement of Nanotechnology in the Food Industry 3. Nano-Delivery Food Systems 4. Food Nanosensors 5. Advancement in Food Packaging Through Nano-Technological Intervention 6. Food Bioremediation Using Nanotechnology 7. Challenges and Future Perspectives of Nano Technologically Derived Foods 8. Nanotechnological Approaches to the Advancement of Innovations in Food Technology 9. Role of Nanotechnology in Sustainable Food Processing Index

Ishrat Majid, PhD, is a Scientist in the Department of Food Technology at Islamic University of Science and Technology, Jammu and Kashmir, India. She has been associated with Lovely Professional University, Punjab, as an Assistant Professor and Visiting Faculty at Amity University, Rajasthan, India. She has attended many international and national conferences, seminars, and workshops within India as well as abroad. She has published more than 25 research and review articles in journals of international repute. She has one edited book published with Springer and has contributed 25 book chapters. She has received a best paper award at the International Conference on Food Properties (iCFP2018) at Sharjah, UAE. She serves as an editorial board member of many international journals and as associate/guest editor for Frontiers and MDPI. She is a peer reviewer with reputed international journals of food science and technology affiliated with Taylor and Francis, Elsevier, Wiley, and Springer. Dr. Majid has been a recipient of international travel grants twice from CSIR & DST, New Delhi, India. She earned her doctoral degree from Sant Longowal Institute of Engineering and Technology, Punjab and master's degree (MTech) from Jamia Hamdard, New Delhi, India. She has qualified National Eligibility Test (NET) and was awarded Senior Research Fellow by CSIR.Bababode Adesegun Kehinde, PhD, is currently working as a Research Technologist at Penn State University, State College Pennsylvania, USA. He was awarded his PhD from the University of Kentucky in Lexington, Kentucky, USA.Sheikh Shafat Hussain, PhD, is a Researcher in the Department of Fisheries, Government of Jammu & Kashmir, India. He was awarded his PhD in Fisheries Management from Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India.

• Preface 1. General Overview of Nanoscience in Food Technology: Basics and Research 2. Advancement of Nanotechnology in the Food Industry 3. Nano-Delivery Food Systems 4. Food Nanosensors 5. Advancement in Food Packaging Through Nano-Technological Intervention 6. Food Bioremediation Using Nanotechnology 7. Challenges and Future Perspectives of Nano Technologically Derived Foods 8. Nanotechnological Approaches to the Advancement of Innovations in Food Technology 9. Role of Nanotechnology in Sustainable Food Processing Index