· Dr. Yugal Kishore Mohanta, Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya, Ri-Bhoi-793101, India, Call: +91-9439093024.· Dr. Pinku Chandra Nath, Department of Bioengineering, School of Engineering and Architecture, Techno India University, Agartala-799004, Tripura, India· Chev. Prof. Renald Blundell, Physiology & Biochemistry, Faculty of Medicine & Surgery, Room 409, Centre for Molecular Medicine, Biomedical Sciences Building, University of Malta, Msida, Malta.

• Chapter 1: Edible mushrooms: Types, Classification and Chemical Composition (Contributor: Dr. Vishnu D Rajput, International Lab on Nanobiotechnology, Southern Federal University, Russia).- Chapter 2: Mushroom for sustainable food security: Opportunities and Challenges (Contributor: Dr. Bhushan Vishal, School of Biological Sciences, Nanyang Technological University, Singapore).- Chapter 3: Edible mushroom polysaccharides and their beneficial role in human health as functional foods (Contributor:  Dr. Ramesh Sharma, Dept. of Bio Engineering, National Institute of Technology Agartala, Tripura, India).- Chapter 4: Edible mushrooms as an alternative protein source for functional foods: Current trends and future prospects (Contributor: Dr. Payel Dhar, Queen’s University Belfast, UK).- Chapter 5: Mushroom polyphenols and their applications in wellness products (Contributor: Dr. Douglas J. H. Shyu, Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 912301, TAIWAN).- Chapter 6: Mushroom-based meat analogues: Physico-chemical, nutritional and quality properties (Dr. Santosh Kumar, Central Institute of Technology, Kokrajhar, Assam, India).- Chapter 7: Mushrooms and their application as a source of nutraceuticals and food additives (Contributor: Dr. Kwang-Hyun Baek, Department of Biotechnology, Yeungnam University, Korea).- Chapter 8: Mushroom bioactive compounds and their application in pharmaceutical development: Sources, Applications and Sustainability (Contributor: Dr. Anil Kumar Anal. Dept. of Food, Agriculture and Bioresources, Asian Institute of Technology Thailand, Bangkok).- Chapter 9: Mushroom biomaterials and their applications in smart packaging (Contributor: Dr Prakash Kumar Sarangi, Central Agricultural University, Imphal, India).- Chapter 10: Mushroom derived Enzymes and their industrial applications (Contributor: Dr. Ramzan Ahmad, Department of Transfusion Medicine and Clinical Microbiology, Chulalongkorn, University, Bangkok, Thailand).- Chapter 11: Mushroom pigments: A potential and sustainable alternative to synthetic dyes (Contributor: Dr. R. K. Jolvis Pou, Department of Bioresource Engineering, McGill University, Canada).- Chapter 12: AI and machine learning applied in the mushroom industry: Current trends and challenges (Contributor: Dr. Sarvesh Rustagi, Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand,India).- Chapter 13: Valorization of waste mushroom substrates in agricultural production: Opportunities and challenges in circular bioeconomy (Contributor: Dr. Jian-Jiang Zhong, Department of Bioengineering, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, 800 Dong-Chuan Road, Shanghai, 200240, China; Dr. Kuno Chuzho, Department of Botany, University of Science and Technology Meghalaya, India).- Chapter 14: Mushroom cultivation for soil amendment and environmental sustainability (Contributor: Dr. Awdhesh Kumar Mishra, Department of Biotechnology, Yeungnam University, Republic of Korea).- Chapter 15: Cost-benefit analysis of mushroom cultivation: Recent trends and future prospects (Contributor: Dr. Kandi Sridhar, L'Institut Agro Rennes-Angers (Agrocampus Ouest), Rennes, Brittany, France).- Chapter 16: Scaling up and accessibility of Mushroom Production for Sustainable Entrepreneurship (Contributor: Dr. Łukasz Łopusiewicz, Associate Professor at University of Economics and Human Sciences in Warsaw, Poland).- Chapter 17: Public policies, in mushrooms cultivation and production: paradigm shift towards a greener and more resilient/sustainable future (Contributor: Dr. Swet Kamal, Chief Scientist, Directorate of Mushroom Research, Solan, India).- Chapter 18: Safety and regulatory framework with innovations based on mushrooms (Contributor: Prof. Ammar B. Altemimi, Dept. of Food Sciences, College of Agriculture, University of Basrah, Iraq).

· Dr. Yugal Kishore Mohanta, Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya, Ri-Bhoi-793101, India, Call: +91-9439093024.· Dr. Pinku Chandra Nath, Department of Bioengineering, School of Engineering and Architecture, Techno India University, Agartala-799004, Tripura, India· Chev. Prof. Renald Blundell, Physiology & Biochemistry, Faculty of Medicine & Surgery, Room 409, Centre for Molecular Medicine, Biomedical Sciences Building, University of Malta, Msida, Malta.

• Chapter 1: Edible mushrooms: Types, Classification and Chemical Composition (Contributor: Dr. Vishnu D Rajput, International Lab on Nanobiotechnology, Southern Federal University, Russia).- Chapter 2: Mushroom for sustainable food security: Opportunities and Challenges (Contributor: Dr. Bhushan Vishal, School of Biological Sciences, Nanyang Technological University, Singapore).- Chapter 3: Edible mushroom polysaccharides and their beneficial role in human health as functional foods (Contributor:  Dr. Ramesh Sharma, Dept. of Bio Engineering, National Institute of Technology Agartala, Tripura, India).- Chapter 4: Edible mushrooms as an alternative protein source for functional foods: Current trends and future prospects (Contributor: Dr. Payel Dhar, Queen’s University Belfast, UK).- Chapter 5: Mushroom polyphenols and their applications in wellness products (Contributor: Dr. Douglas J. H. Shyu, Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 912301, TAIWAN).- Chapter 6: Mushroom-based meat analogues: Physico-chemical, nutritional and quality properties (Dr. Santosh Kumar, Central Institute of Technology, Kokrajhar, Assam, India).- Chapter 7: Mushrooms and their application as a source of nutraceuticals and food additives (Contributor: Dr. Kwang-Hyun Baek, Department of Biotechnology, Yeungnam University, Korea).- Chapter 8: Mushroom bioactive compounds and their application in pharmaceutical development: Sources, Applications and Sustainability (Contributor: Dr. Anil Kumar Anal. Dept. of Food, Agriculture and Bioresources, Asian Institute of Technology Thailand, Bangkok).- Chapter 9: Mushroom biomaterials and their applications in smart packaging (Contributor: Dr Prakash Kumar Sarangi, Central Agricultural University, Imphal, India).- Chapter 10: Mushroom derived Enzymes and their industrial applications (Contributor: Dr. Ramzan Ahmad, Department of Transfusion Medicine and Clinical Microbiology, Chulalongkorn, University, Bangkok, Thailand).- Chapter 11: Mushroom pigments: A potential and sustainable alternative to synthetic dyes (Contributor: Dr. R. K. Jolvis Pou, Department of Bioresource Engineering, McGill University, Canada).- Chapter 12: AI and machine learning applied in the mushroom industry: Current trends and challenges (Contributor: Dr. Sarvesh Rustagi, Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand,India).- Chapter 13: Valorization of waste mushroom substrates in agricultural production: Opportunities and challenges in circular bioeconomy (Contributor: Dr. Jian-Jiang Zhong, Department of Bioengineering, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, 800 Dong-Chuan Road, Shanghai, 200240, China; Dr. Kuno Chuzho, Department of Botany, University of Science and Technology Meghalaya, India).- Chapter 14: Mushroom cultivation for soil amendment and environmental sustainability (Contributor: Dr. Awdhesh Kumar Mishra, Department of Biotechnology, Yeungnam University, Republic of Korea).- Chapter 15: Cost-benefit analysis of mushroom cultivation: Recent trends and future prospects (Contributor: Dr. Kandi Sridhar, L'Institut Agro Rennes-Angers (Agrocampus Ouest), Rennes, Brittany, France).- Chapter 16: Scaling up and accessibility of Mushroom Production for Sustainable Entrepreneurship (Contributor: Dr. Łukasz Łopusiewicz, Associate Professor at University of Economics and Human Sciences in Warsaw, Poland).- Chapter 17: Public policies, in mushrooms cultivation and production: paradigm shift towards a greener and more resilient/sustainable future (Contributor: Dr. Swet Kamal, Chief Scientist, Directorate of Mushroom Research, Solan, India).- Chapter 18: Safety and regulatory framework with innovations based on mushrooms (Contributor: Prof. Ammar B. Altemimi, Dept. of Food Sciences, College of Agriculture, University of Basrah, Iraq).

· Dr. Yugal Kishore Mohanta, Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya, Ri-Bhoi-793101, India, Call: +91-9439093024.· Dr. Pinku Chandra Nath, Department of Bioengineering, School of Engineering and Architecture, Techno India University, Agartala-799004, Tripura, India· Chev. Prof. Renald Blundell, Physiology & Biochemistry, Faculty of Medicine & Surgery, Room 409, Centre for Molecular Medicine, Biomedical Sciences Building, University of Malta, Msida, Malta.

• Chapter 1: Edible mushrooms: Types, Classification and Chemical Composition (Contributor: Dr. Vishnu D Rajput, International Lab on Nanobiotechnology, Southern Federal University, Russia).- Chapter 2: Mushroom for sustainable food security: Opportunities and Challenges (Contributor: Dr. Bhushan Vishal, School of Biological Sciences, Nanyang Technological University, Singapore).- Chapter 3: Edible mushroom polysaccharides and their beneficial role in human health as functional foods (Contributor:  Dr. Ramesh Sharma, Dept. of Bio Engineering, National Institute of Technology Agartala, Tripura, India).- Chapter 4: Edible mushrooms as an alternative protein source for functional foods: Current trends and future prospects (Contributor: Dr. Payel Dhar, Queen’s University Belfast, UK).- Chapter 5: Mushroom polyphenols and their applications in wellness products (Contributor: Dr. Douglas J. H. Shyu, Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 912301, TAIWAN).- Chapter 6: Mushroom-based meat analogues: Physico-chemical, nutritional and quality properties (Dr. Santosh Kumar, Central Institute of Technology, Kokrajhar, Assam, India).- Chapter 7: Mushrooms and their application as a source of nutraceuticals and food additives (Contributor: Dr. Kwang-Hyun Baek, Department of Biotechnology, Yeungnam University, Korea).- Chapter 8: Mushroom bioactive compounds and their application in pharmaceutical development: Sources, Applications and Sustainability (Contributor: Dr. Anil Kumar Anal. Dept. of Food, Agriculture and Bioresources, Asian Institute of Technology Thailand, Bangkok).- Chapter 9: Mushroom biomaterials and their applications in smart packaging (Contributor: Dr Prakash Kumar Sarangi, Central Agricultural University, Imphal, India).- Chapter 10: Mushroom derived Enzymes and their industrial applications (Contributor: Dr. Ramzan Ahmad, Department of Transfusion Medicine and Clinical Microbiology, Chulalongkorn, University, Bangkok, Thailand).- Chapter 11: Mushroom pigments: A potential and sustainable alternative to synthetic dyes (Contributor: Dr. R. K. Jolvis Pou, Department of Bioresource Engineering, McGill University, Canada).- Chapter 12: AI and machine learning applied in the mushroom industry: Current trends and challenges (Contributor: Dr. Sarvesh Rustagi, Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand,India).- Chapter 13: Valorization of waste mushroom substrates in agricultural production: Opportunities and challenges in circular bioeconomy (Contributor: Dr. Jian-Jiang Zhong, Department of Bioengineering, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, 800 Dong-Chuan Road, Shanghai, 200240, China; Dr. Kuno Chuzho, Department of Botany, University of Science and Technology Meghalaya, India).- Chapter 14: Mushroom cultivation for soil amendment and environmental sustainability (Contributor: Dr. Awdhesh Kumar Mishra, Department of Biotechnology, Yeungnam University, Republic of Korea).- Chapter 15: Cost-benefit analysis of mushroom cultivation: Recent trends and future prospects (Contributor: Dr. Kandi Sridhar, L'Institut Agro Rennes-Angers (Agrocampus Ouest), Rennes, Brittany, France).- Chapter 16: Scaling up and accessibility of Mushroom Production for Sustainable Entrepreneurship (Contributor: Dr. Łukasz Łopusiewicz, Associate Professor at University of Economics and Human Sciences in Warsaw, Poland).- Chapter 17: Public policies, in mushrooms cultivation and production: paradigm shift towards a greener and more resilient/sustainable future (Contributor: Dr. Swet Kamal, Chief Scientist, Directorate of Mushroom Research, Solan, India).- Chapter 18: Safety and regulatory framework with innovations based on mushrooms (Contributor: Prof. Ammar B. Altemimi, Dept. of Food Sciences, College of Agriculture, University of Basrah, Iraq).