Dr. Sachin A Mandavgane is a Professor in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, IndiaDr. C. Anandharamakrishnan is a Director at CSIR - National Institute for Interdisciplinary Science and Technology (NIIST) in Thiruvananthapuram, IndiaDr. Shweta M. Deotale is a Research Associate in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, India

• Section 1: Millets as a specialty food.- Millets: An Introduction to Major and Minor millets.- By Pooja Chavhan and Dr. Sonali Tajane.- Nutritional benefits of millets – impact on lifestyle disorders.- By Dr. Ranjan Solanki.- Primary processing of millets and its effect on nutrition and shelf life of millets.- Autism and Millet based value added recipe for GFCF diet.- By Dr. Shakti Sharma and Dr. Urmila Dahake.- Millets for nutraceuticals, functional foods and speciality foods.- By Dr. Shweta Deotale. Dr. Sachin Mandavgane & Dr. Anupama Kumar.- Section 2: Millets waste valorisation.- Primary and secondary processing of Millets: food to fodder.- By Dr. Kuldeep Deshpande.- Millet wastes as an alternative protein source for animal feed.- By Dr. Atul Dhok.- Millets: pros and cons.- Millets – A future crop and its potential to offer Feed, Fodder, Fuel and Fertilizers.- Millet crop valorisation - A novel business model for rural area.- By Prof. Rama Papi Reddy Annapureddy.- Section 3:  Millet for climate resilience and Sustainability practices.- Sustainability index assessment of a millet biorefinery: Environment-Social-Economic Aspects.- By Divyajyoti Biswal, Dr. Shweta Deotale, Dr. Sachin Mandavgane.- Policy framework and regulatory concerns related to millets and its waste valorisation.- By. Prof. Madhav Govind.- Challenges, potentialities, and perspectives millet processing and its value addition and its techno-economic viability.- Millets as a superfood: sustainable crop for human, animal and environment.- By. Dr. Amit Jaiswal.

Dr. Sachin A Mandavgane is a Professor in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, IndiaDr. C. Anandharamakrishnan is a Director at CSIR - National Institute for Interdisciplinary Science and Technology (NIIST) in Thiruvananthapuram, IndiaDr. Shweta M. Deotale is a Research Associate in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, India

• Section 1: Millets as a specialty food.- Millets: An Introduction to Major and Minor millets.- By Pooja Chavhan and Dr. Sonali Tajane.- Nutritional benefits of millets – impact on lifestyle disorders.- By Dr. Ranjan Solanki.- Primary processing of millets and its effect on nutrition and shelf life of millets.- Autism and Millet based value added recipe for GFCF diet.- By Dr. Shakti Sharma and Dr. Urmila Dahake.- Millets for nutraceuticals, functional foods and speciality foods.- By Dr. Shweta Deotale. Dr. Sachin Mandavgane & Dr. Anupama Kumar.- Section 2: Millets waste valorisation.- Primary and secondary processing of Millets: food to fodder.- By Dr. Kuldeep Deshpande.- Millet wastes as an alternative protein source for animal feed.- By Dr. Atul Dhok.- Millets: pros and cons.- Millets – A future crop and its potential to offer Feed, Fodder, Fuel and Fertilizers.- Millet crop valorisation - A novel business model for rural area.- By Prof. Rama Papi Reddy Annapureddy.- Section 3:  Millet for climate resilience and Sustainability practices.- Sustainability index assessment of a millet biorefinery: Environment-Social-Economic Aspects.- By Divyajyoti Biswal, Dr. Shweta Deotale, Dr. Sachin Mandavgane.- Policy framework and regulatory concerns related to millets and its waste valorisation.- By. Prof. Madhav Govind.- Challenges, potentialities, and perspectives millet processing and its value addition and its techno-economic viability.- Millets as a superfood: sustainable crop for human, animal and environment.- By. Dr. Amit Jaiswal.

Dr. Sachin A Mandavgane is a Professor in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, IndiaDr. C. Anandharamakrishnan is a Director at CSIR - National Institute for Interdisciplinary Science and Technology (NIIST) in Thiruvananthapuram, IndiaDr. Shweta M. Deotale is a Research Associate in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, India

• Section 1: Millets as a specialty food.- Millets: An Introduction to Major and Minor millets.- By Pooja Chavhan and Dr. Sonali Tajane.- Nutritional benefits of millets – impact on lifestyle disorders.- By Dr. Ranjan Solanki.- Primary processing of millets and its effect on nutrition and shelf life of millets.- Autism and Millet based value added recipe for GFCF diet.- By Dr. Shakti Sharma and Dr. Urmila Dahake.- Millets for nutraceuticals, functional foods and speciality foods.- By Dr. Shweta Deotale. Dr. Sachin Mandavgane & Dr. Anupama Kumar.- Section 2: Millets waste valorisation.- Primary and secondary processing of Millets: food to fodder.- By Dr. Kuldeep Deshpande.- Millet wastes as an alternative protein source for animal feed.- By Dr. Atul Dhok.- Millets: pros and cons.- Millets – A future crop and its potential to offer Feed, Fodder, Fuel and Fertilizers.- Millet crop valorisation - A novel business model for rural area.- By Prof. Rama Papi Reddy Annapureddy.- Section 3:  Millet for climate resilience and Sustainability practices.- Sustainability index assessment of a millet biorefinery: Environment-Social-Economic Aspects.- By Divyajyoti Biswal, Dr. Shweta Deotale, Dr. Sachin Mandavgane.- Policy framework and regulatory concerns related to millets and its waste valorisation.- By. Prof. Madhav Govind.- Challenges, potentialities, and perspectives millet processing and its value addition and its techno-economic viability.- Millets as a superfood: sustainable crop for human, animal and environment.- By. Dr. Amit Jaiswal.