Monika Thakur is an Assistant Professor at Amity Institute of Food Technology, Amity University, Noida. She is a Double Gold medalist and completed her PhD at Himachal Pradesh University, Shimla. Her main areas of expertise are Food Microbiology, Functional Foods & Nutraceuticals. She joined Amity Institute of Food Technology in 2009. Apart from her teaching assignments, she has been involved in various research projects, extension activities and commercial consultations. She serves on the editorial boards of various journals of national and international repute, and is a member of various prestigious societies. She has more than 70 papers in national and international journals, book chapters and abstracts to her credit, and has published three books in the area of Food Science.V. K. Modi is the Head of Institute at Amity Institute of Food Technology, Amity University, Noida. He joined Amity Institute of Food Technology after his superannuation as Chief Scientist and Professor AcSIR from CSIR-Central Food Technological Research Institute, Mysore. He graduated from Punjab Agricultural University, Ludhiana with a degree in Food Science and Technology. He joined the CSIR-Central Food Technological Research Institute, Mysore in 1987 and spent the next 30 years working in the area of Food Science and Technology. He was awarded a Post Doctorate UNU fellowship to carry out research work on flavour at the University of Nottingham, UK, University of Reading, UK, and Queen’s University of Belfast, Northern Ireland. He has received several prestigious national awards such as Fellow of AFST-2013 by the Association of Food Scientists and Technologists India (AIFT), Laljee Godhoo Smarak Nidhi Award (2011) by the AIFT, and Best Technology Award by the CSIR- CFTRI. Dr Modi has published more than 100 articles in national and international journals, holds 13 granted patents, and has developed 33 technologies, which have since been licensed to more than 130 entrepreneurs for successful commercialization.

• Chapter 1. Overview of food industry and role of innovation in food industry.- Chapter 2. Nanotechnology in the Food Sector.- Chapter 3. Quality of Indian Sugars: Opportunities &Challenges.- Chapter 4. Quality Issues in Meat and Poultry Processing Sector.- Chapter 5. Knowledge and Practices prevailing amongst consumers regarding street food.- Chapter 6. Analysis of food safety and quality measures in Indian trends.- Chapter 7. Street Foods- Safety and Potential.- Chapter 8. Microbial Safety of fresh produce sold in Delhi markets and implementation of Risk Management approach.- Chapter 9. Fruit waste: potential as a functional ingredient in foods.- Chapter 10. Dietary Supplements for Weight Loss and Their Mechanism.- Chapter 11. Traditional foods - The inheritance for good health.- Chapter 12. Mango peels – a potential source of nutrients and a preservative.- Chapter 13. Fatty acid composition of Oilseed crops: a review.-Chapter 14. Study of Municipal Solid Waste Management and Factors Affecting its Sustainability in Indian Scenario.- Chapter 15. New innovations in Food packaging in food industry.- Chapter 16. Vaccum Impregnation: a novel non-destructive technique for the development of Functional foods.- Chapter 17. Effect of High-pressure processing on Starch modification: a review.- Chapter 18. Determining the Change in Fatty Acid Profile of Saturated Cooking Oils after repeated heating.- Chapter 19. Study of Broiling effect on Nutritional Quality and Phytochemical Content in Sweet Corn.- Chapter 20. Effect of Garden Cress Seeds (Lepidiumsativum L) Supplementation on the Sensory and Nutritive Quality of Laddu.- Chapter 21. Screening of Bioactive Compounds of Pleurotussajor-caju Extracted Using Supercritical CO2 Fluid Extraction Technique.- Chapter 22. Optimization of process parameters for Osmotic Dehydration of Apple Slices.- Chapter 23. Exploitation of Unmarketable Potatoes for the Preparation of Instant Custard Powder with Different Flavours and Its Sensory Evaluation.- Chapter 24. Studies on comparative determination of Ochratoxin-A (OTA) in coffee beans with different origins.- Chapter 25. 3-D Food Printing - A Technology for Fabricating Customized Artistic food.

Monika Thakur is an Assistant Professor at Amity Institute of Food Technology, Amity University, Noida. She is a Double Gold medalist and completed her PhD at Himachal Pradesh University, Shimla. Her main areas of expertise are Food Microbiology, Functional Foods & Nutraceuticals. She joined Amity Institute of Food Technology in 2009. Apart from her teaching assignments, she has been involved in various research projects, extension activities and commercial consultations. She serves on the editorial boards of various journals of national and international repute, and is a member of various prestigious societies. She has more than 70 papers in national and international journals, book chapters and abstracts to her credit, and has published three books in the area of Food Science.V. K. Modi is the Head of Institute at Amity Institute of Food Technology, Amity University, Noida. He joined Amity Institute of Food Technology after his superannuation as Chief Scientist and Professor AcSIR from CSIR-Central Food Technological Research Institute, Mysore. He graduated from Punjab Agricultural University, Ludhiana with a degree in Food Science and Technology. He joined the CSIR-Central Food Technological Research Institute, Mysore in 1987 and spent the next 30 years working in the area of Food Science and Technology. He was awarded a Post Doctorate UNU fellowship to carry out research work on flavour at the University of Nottingham, UK, University of Reading, UK, and Queen’s University of Belfast, Northern Ireland. He has received several prestigious national awards such as Fellow of AFST-2013 by the Association of Food Scientists and Technologists India (AIFT), Laljee Godhoo Smarak Nidhi Award (2011) by the AIFT, and Best Technology Award by the CSIR- CFTRI. Dr Modi has published more than 100 articles in national and international journals, holds 13 granted patents, and has developed 33 technologies, which have since been licensed to more than 130 entrepreneurs for successful commercialization.

• Chapter 1. Overview of food industry and role of innovation in food industry.- Chapter 2. Nanotechnology in the Food Sector.- Chapter 3. Quality of Indian Sugars: Opportunities &Challenges.- Chapter 4. Quality Issues in Meat and Poultry Processing Sector.- Chapter 5. Knowledge and Practices prevailing amongst consumers regarding street food.- Chapter 6. Analysis of food safety and quality measures in Indian trends.- Chapter 7. Street Foods- Safety and Potential.- Chapter 8. Microbial Safety of fresh produce sold in Delhi markets and implementation of Risk Management approach.- Chapter 9. Fruit waste: potential as a functional ingredient in foods.- Chapter 10. Dietary Supplements for Weight Loss and Their Mechanism.- Chapter 11. Traditional foods - The inheritance for good health.- Chapter 12. Mango peels – a potential source of nutrients and a preservative.- Chapter 13. Fatty acid composition of Oilseed crops: a review.-Chapter 14. Study of Municipal Solid Waste Management and Factors Affecting its Sustainability in Indian Scenario.- Chapter 15. New innovations in Food packaging in food industry.- Chapter 16. Vaccum Impregnation: a novel non-destructive technique for the development of Functional foods.- Chapter 17. Effect of High-pressure processing on Starch modification: a review.- Chapter 18. Determining the Change in Fatty Acid Profile of Saturated Cooking Oils after repeated heating.- Chapter 19. Study of Broiling effect on Nutritional Quality and Phytochemical Content in Sweet Corn.- Chapter 20. Effect of Garden Cress Seeds (Lepidiumsativum L) Supplementation on the Sensory and Nutritive Quality of Laddu.- Chapter 21. Screening of Bioactive Compounds of Pleurotussajor-caju Extracted Using Supercritical CO2 Fluid Extraction Technique.- Chapter 22. Optimization of process parameters for Osmotic Dehydration of Apple Slices.- Chapter 23. Exploitation of Unmarketable Potatoes for the Preparation of Instant Custard Powder with Different Flavours and Its Sensory Evaluation.- Chapter 24. Studies on comparative determination of Ochratoxin-A (OTA) in coffee beans with different origins.- Chapter 25. 3-D Food Printing - A Technology for Fabricating Customized Artistic food.

Monika Thakur is an Assistant Professor at Amity Institute of Food Technology, Amity University, Noida. She is a Double Gold medalist and completed her PhD at Himachal Pradesh University, Shimla. Her main areas of expertise are Food Microbiology, Functional Foods & Nutraceuticals. She joined Amity Institute of Food Technology in 2009. Apart from her teaching assignments, she has been involved in various research projects, extension activities and commercial consultations. She serves on the editorial boards of various journals of national and international repute, and is a member of various prestigious societies. She has more than 70 papers in national and international journals, book chapters and abstracts to her credit, and has published three books in the area of Food Science.V. K. Modi is the Head of Institute at Amity Institute of Food Technology, Amity University, Noida. He joined Amity Institute of Food Technology after his superannuation as Chief Scientist and Professor AcSIR from CSIR-Central Food Technological Research Institute, Mysore. He graduated from Punjab Agricultural University, Ludhiana with a degree in Food Science and Technology. He joined the CSIR-Central Food Technological Research Institute, Mysore in 1987 and spent the next 30 years working in the area of Food Science and Technology. He was awarded a Post Doctorate UNU fellowship to carry out research work on flavour at the University of Nottingham, UK, University of Reading, UK, and Queen’s University of Belfast, Northern Ireland. He has received several prestigious national awards such as Fellow of AFST-2013 by the Association of Food Scientists and Technologists India (AIFT), Laljee Godhoo Smarak Nidhi Award (2011) by the AIFT, and Best Technology Award by the CSIR- CFTRI. Dr Modi has published more than 100 articles in national and international journals, holds 13 granted patents, and has developed 33 technologies, which have since been licensed to more than 130 entrepreneurs for successful commercialization.

• Chapter 1. Overview of food industry and role of innovation in food industry.- Chapter 2. Nanotechnology in the Food Sector.- Chapter 3. Quality of Indian Sugars: Opportunities &Challenges.- Chapter 4. Quality Issues in Meat and Poultry Processing Sector.- Chapter 5. Knowledge and Practices prevailing amongst consumers regarding street food.- Chapter 6. Analysis of food safety and quality measures in Indian trends.- Chapter 7. Street Foods- Safety and Potential.- Chapter 8. Microbial Safety of fresh produce sold in Delhi markets and implementation of Risk Management approach.- Chapter 9. Fruit waste: potential as a functional ingredient in foods.- Chapter 10. Dietary Supplements for Weight Loss and Their Mechanism.- Chapter 11. Traditional foods - The inheritance for good health.- Chapter 12. Mango peels – a potential source of nutrients and a preservative.- Chapter 13. Fatty acid composition of Oilseed crops: a review.-Chapter 14. Study of Municipal Solid Waste Management and Factors Affecting its Sustainability in Indian Scenario.- Chapter 15. New innovations in Food packaging in food industry.- Chapter 16. Vaccum Impregnation: a novel non-destructive technique for the development of Functional foods.- Chapter 17. Effect of High-pressure processing on Starch modification: a review.- Chapter 18. Determining the Change in Fatty Acid Profile of Saturated Cooking Oils after repeated heating.- Chapter 19. Study of Broiling effect on Nutritional Quality and Phytochemical Content in Sweet Corn.- Chapter 20. Effect of Garden Cress Seeds (Lepidiumsativum L) Supplementation on the Sensory and Nutritive Quality of Laddu.- Chapter 21. Screening of Bioactive Compounds of Pleurotussajor-caju Extracted Using Supercritical CO2 Fluid Extraction Technique.- Chapter 22. Optimization of process parameters for Osmotic Dehydration of Apple Slices.- Chapter 23. Exploitation of Unmarketable Potatoes for the Preparation of Instant Custard Powder with Different Flavours and Its Sensory Evaluation.- Chapter 24. Studies on comparative determination of Ochratoxin-A (OTA) in coffee beans with different origins.- Chapter 25. 3-D Food Printing - A Technology for Fabricating Customized Artistic food.