The recent trend in the changing eating pattern of our population mainly due to migration from village to cities and increasing number of working women has flexed a large canvas for the food technologists to act. People are much more health conscious and facing acute shortage of time leading to inclination towards convenient food like ready to eat and ready to drink and ready to cook food, specialized menus like snacks customized for various ages and physical requirement etc are coming as hot cake. The challenges offered to develop innovative and authentic food those are being grabbed by new generation entrepreneurs. Under this perspective, our recent publication “TRENDS & PROSPECTS IN PROCESSING OF HORTICULTURAL CROPS” forms a strong basis for students, researchers in the food processing field on which they may further explore and improve food standards.

The recent trend in the changing eating pattern of our population mainly due to migration from village to cities and increasing number of working women has flexed a large canvas for the food technologists to act. People are much more health conscious and facing acute shortage of time leading to inclination towards convenient food like ready to eat and ready to drink and ready to cook food, specialized menus like snacks customized for various ages and physical requirement etc are coming as hot cake. The challenges offered to develop innovative and authentic food those are being grabbed by new generation entrepreneurs. Under this perspective, our recent publication “TRENDS & PROSPECTS IN PROCESSING OF HORTICULTURAL CROPS” forms a strong basis for students, researchers in the food processing field on which they may further explore and improve food standards.

The recent trend in the changing eating pattern of our population mainly due to migration from village to cities and increasing number of working women has flexed a large canvas for the food technologists to act. People are much more health conscious and facing acute shortage of time leading to inclination towards convenient food like ready to eat and ready to drink and ready to cook food, specialized menus like snacks customized for various ages and physical requirement etc are coming as hot cake. The challenges offered to develop innovative and authentic food those are being grabbed by new generation entrepreneurs. Under this perspective, our recent publication “TRENDS & PROSPECTS IN PROCESSING OF HORTICULTURAL CROPS” forms a strong basis for students, researchers in the food processing field on which they may further explore and improve food standards.