Dr. Shalini Sehgal: At present, Dr. Shalini Sehgal is working as an Associate Professor in the Department of Food Technology at the Bhaskaracharya College of Applied Sciences (University of Delhi), India. Dr. Sehgal holds a Doctorate in Dairy Microbiology from National Dairy Research Institute (N.D.R.I), Karnal, India.She has 23 years of experience in the field of academics and research along with administration. She has been awarded the Award of Excellence in Food Technology by AATSEA, Thailand and Society of Applied Biotechnology, India and Best Teacher Award by the State Government of Delhi, India. She is the former Director, Quality Assurance and Food Fortification at Food Safety and Standards Authority of India (FSSAI), GOI. Her area of interest is Food Safety and she is trained in Laboratory Quality Management Systems (as per ISO 17025), HACCP Implementation, IS 22000: Food Safety Management System and Food Safety & Food Hygiene. Also has expertise in Container Integrity and undergone training by USFDA at their Alameda Lab, California, and USA. She has worked as National Food Safety Consultant with WHO and also undertaken projects on safety aspects of street foods, fresh produce and probiotics. Dr. Sehgal has authored two books in the area of Chemical and Microbiological testing of Food and chapters on different areas of Food Microbiology and Food Safety. She has published her research work in journals of repute. She has introduced the concept of Better Process Control School in India for the food industry professionals in collaboration with USFDA, India office. Dr. Sehgal has been instrumental in introducing Food Safety as a core subject across India. Currently , President , AFSTI , Delhi Chapter and member of Technical and Regulatory board of AIFPA along with board of studies of different universities. Dr. Barinderjit Singh: He earned a B.Tech (Food Technology), M.Tech. (Food Engineering and Technology), Ph.D. (Food Technology) and MBA (Operation Management). Apart from this, he also holds to his credit PG Diploma in Dairy Technology, Diploma in Export Management and certificate, diploma, Advance Diploma in the French language. He has more than 14 years of work experience in both academics and the food industries. Currently, he is working as an assistant professor (Food Technology) in the Department of Food Science & Technology at I. K. Gujral Punjab Technical University, Punjab, India. He has contributed over 54 scientific papers in different national/international journals and conferences in the area of food science/technology/engineering. Currently, he also served as vice-president of the ICASR: International Council of Applied Science Research, International Centre for Research and Innovation, Eudoxia Research Centre, India.Dr. Vasudha Sharma: She is working as Assistant Professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr. Sharma obtained her PhD in Food Process Engineering from IIT Kharagpur, and has more than 10 years of teaching and applied research experience in food processing technologies. She has published widely in the areas of functional foods, non-dairy probiotics, process optimization and nanobiosensors for food safety. Dr. Sharma has guided more than 50 M.Tech students for their dissertation and has 7 PhD students’ in progress. She has over 20 research publications, 12 book chapters, 1 book, 5 popular articles and 3 patents (filed) to her credit. Currently, Dr. Sharma has Indian Council of Medical Research (ICMR) and National Project Implementation Unit (NPIU)-TEQIP funded research projects in the area of non-dairy functional probiotic product development. Dr. Sharma has received Centre for Quality and Food Safety (CQFS) Award 2021 on World Food Safety Day 2021 and has served as Member of Expert Committee for drafting academic curricula for Food Safety education in India. Dr. Sharma is also involved in several extensionactivities in the area of food safety. She is also currently, serving as the Vice President of AFSTI Delhi Chapter and Executive member for WICCI Delhi Food Processing Council.

• ​Chapter 1. Smart and Sustainable Food Production Technologies.- Chapter 2. Smart Technologies in Livestock Farming.- Chapter 3. Prospects of Smart Aquaculture in Indian Scenario: A New Horizon in the Management of Aquaculture Production Potential.- Chapter 4. Smart and automatic milking systems: Benefits and prospects.- Chapter 5. Smart Technologies in Food Manufacturing.- Chapter 6. Non- thermal Food Preservation Technologies.- Chapter 7. 3D Printing: Technologies, Fundamentals and Applications in Food Industries.- Chapter 8. Smart Food Packaging Systems.- Chapter 9. Smart Monitoring and Surveillance of Food Contamination.- Chapter 10. Neural Network Approach for Risk Assessment along the Food Supply Chain.- Chapter 11. Waste Minimization and Management in Food Industry.- Chapter 12. Co-Product Recovery in Food Processing.- Chapter 13. Upcycling Technologies in the Food Industry.- Chapter 14. Sustainable Value Stream Mapping in the Food Industry.

Dr. Shalini Sehgal: At present, Dr. Shalini Sehgal is working as an Associate Professor in the Department of Food Technology at the Bhaskaracharya College of Applied Sciences (University of Delhi), India. Dr. Sehgal holds a Doctorate in Dairy Microbiology from National Dairy Research Institute (N.D.R.I), Karnal, India.She has 23 years of experience in the field of academics and research along with administration. She has been awarded the Award of Excellence in Food Technology by AATSEA, Thailand and Society of Applied Biotechnology, India and Best Teacher Award by the State Government of Delhi, India. She is the former Director, Quality Assurance and Food Fortification at Food Safety and Standards Authority of India (FSSAI), GOI. Her area of interest is Food Safety and she is trained in Laboratory Quality Management Systems (as per ISO 17025), HACCP Implementation, IS 22000: Food Safety Management System and Food Safety & Food Hygiene. Also has expertise in Container Integrity and undergone training by USFDA at their Alameda Lab, California, and USA. She has worked as National Food Safety Consultant with WHO and also undertaken projects on safety aspects of street foods, fresh produce and probiotics. Dr. Sehgal has authored two books in the area of Chemical and Microbiological testing of Food and chapters on different areas of Food Microbiology and Food Safety. She has published her research work in journals of repute. She has introduced the concept of Better Process Control School in India for the food industry professionals in collaboration with USFDA, India office. Dr. Sehgal has been instrumental in introducing Food Safety as a core subject across India. Currently , President , AFSTI , Delhi Chapter and member of Technical and Regulatory board of AIFPA along with board of studies of different universities. Dr. Barinderjit Singh: He earned a B.Tech (Food Technology), M.Tech. (Food Engineering and Technology), Ph.D. (Food Technology) and MBA (Operation Management). Apart from this, he also holds to his credit PG Diploma in Dairy Technology, Diploma in Export Management and certificate, diploma, Advance Diploma in the French language. He has more than 14 years of work experience in both academics and the food industries. Currently, he is working as an assistant professor (Food Technology) in the Department of Food Science & Technology at I. K. Gujral Punjab Technical University, Punjab, India. He has contributed over 54 scientific papers in different national/international journals and conferences in the area of food science/technology/engineering. Currently, he also served as vice-president of the ICASR: International Council of Applied Science Research, International Centre for Research and Innovation, Eudoxia Research Centre, India.Dr. Vasudha Sharma: She is working as Assistant Professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr. Sharma obtained her PhD in Food Process Engineering from IIT Kharagpur, and has more than 10 years of teaching and applied research experience in food processing technologies. She has published widely in the areas of functional foods, non-dairy probiotics, process optimization and nanobiosensors for food safety. Dr. Sharma has guided more than 50 M.Tech students for their dissertation and has 7 PhD students’ in progress. She has over 20 research publications, 12 book chapters, 1 book, 5 popular articles and 3 patents (filed) to her credit. Currently, Dr. Sharma has Indian Council of Medical Research (ICMR) and National Project Implementation Unit (NPIU)-TEQIP funded research projects in the area of non-dairy functional probiotic product development. Dr. Sharma has received Centre for Quality and Food Safety (CQFS) Award 2021 on World Food Safety Day 2021 and has served as Member of Expert Committee for drafting academic curricula for Food Safety education in India. Dr. Sharma is also involved in several extensionactivities in the area of food safety. She is also currently, serving as the Vice President of AFSTI Delhi Chapter and Executive member for WICCI Delhi Food Processing Council.

• ​Chapter 1. Smart and Sustainable Food Production Technologies.- Chapter 2. Smart Technologies in Livestock Farming.- Chapter 3. Prospects of Smart Aquaculture in Indian Scenario: A New Horizon in the Management of Aquaculture Production Potential.- Chapter 4. Smart and automatic milking systems: Benefits and prospects.- Chapter 5. Smart Technologies in Food Manufacturing.- Chapter 6. Non- thermal Food Preservation Technologies.- Chapter 7. 3D Printing: Technologies, Fundamentals and Applications in Food Industries.- Chapter 8. Smart Food Packaging Systems.- Chapter 9. Smart Monitoring and Surveillance of Food Contamination.- Chapter 10. Neural Network Approach for Risk Assessment along the Food Supply Chain.- Chapter 11. Waste Minimization and Management in Food Industry.- Chapter 12. Co-Product Recovery in Food Processing.- Chapter 13. Upcycling Technologies in the Food Industry.- Chapter 14. Sustainable Value Stream Mapping in the Food Industry.

Dr. Shalini Sehgal: At present, Dr. Shalini Sehgal is working as an Associate Professor in the Department of Food Technology at the Bhaskaracharya College of Applied Sciences (University of Delhi), India. Dr. Sehgal holds a Doctorate in Dairy Microbiology from National Dairy Research Institute (N.D.R.I), Karnal, India.She has 23 years of experience in the field of academics and research along with administration. She has been awarded the Award of Excellence in Food Technology by AATSEA, Thailand and Society of Applied Biotechnology, India and Best Teacher Award by the State Government of Delhi, India. She is the former Director, Quality Assurance and Food Fortification at Food Safety and Standards Authority of India (FSSAI), GOI. Her area of interest is Food Safety and she is trained in Laboratory Quality Management Systems (as per ISO 17025), HACCP Implementation, IS 22000: Food Safety Management System and Food Safety & Food Hygiene. Also has expertise in Container Integrity and undergone training by USFDA at their Alameda Lab, California, and USA. She has worked as National Food Safety Consultant with WHO and also undertaken projects on safety aspects of street foods, fresh produce and probiotics. Dr. Sehgal has authored two books in the area of Chemical and Microbiological testing of Food and chapters on different areas of Food Microbiology and Food Safety. She has published her research work in journals of repute. She has introduced the concept of Better Process Control School in India for the food industry professionals in collaboration with USFDA, India office. Dr. Sehgal has been instrumental in introducing Food Safety as a core subject across India. Currently , President , AFSTI , Delhi Chapter and member of Technical and Regulatory board of AIFPA along with board of studies of different universities. Dr. Barinderjit Singh: He earned a B.Tech (Food Technology), M.Tech. (Food Engineering and Technology), Ph.D. (Food Technology) and MBA (Operation Management). Apart from this, he also holds to his credit PG Diploma in Dairy Technology, Diploma in Export Management and certificate, diploma, Advance Diploma in the French language. He has more than 14 years of work experience in both academics and the food industries. Currently, he is working as an assistant professor (Food Technology) in the Department of Food Science & Technology at I. K. Gujral Punjab Technical University, Punjab, India. He has contributed over 54 scientific papers in different national/international journals and conferences in the area of food science/technology/engineering. Currently, he also served as vice-president of the ICASR: International Council of Applied Science Research, International Centre for Research and Innovation, Eudoxia Research Centre, India.Dr. Vasudha Sharma: She is working as Assistant Professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr. Sharma obtained her PhD in Food Process Engineering from IIT Kharagpur, and has more than 10 years of teaching and applied research experience in food processing technologies. She has published widely in the areas of functional foods, non-dairy probiotics, process optimization and nanobiosensors for food safety. Dr. Sharma has guided more than 50 M.Tech students for their dissertation and has 7 PhD students’ in progress. She has over 20 research publications, 12 book chapters, 1 book, 5 popular articles and 3 patents (filed) to her credit. Currently, Dr. Sharma has Indian Council of Medical Research (ICMR) and National Project Implementation Unit (NPIU)-TEQIP funded research projects in the area of non-dairy functional probiotic product development. Dr. Sharma has received Centre for Quality and Food Safety (CQFS) Award 2021 on World Food Safety Day 2021 and has served as Member of Expert Committee for drafting academic curricula for Food Safety education in India. Dr. Sharma is also involved in several extensionactivities in the area of food safety. She is also currently, serving as the Vice President of AFSTI Delhi Chapter and Executive member for WICCI Delhi Food Processing Council.

• ​Chapter 1. Smart and Sustainable Food Production Technologies.- Chapter 2. Smart Technologies in Livestock Farming.- Chapter 3. Prospects of Smart Aquaculture in Indian Scenario: A New Horizon in the Management of Aquaculture Production Potential.- Chapter 4. Smart and automatic milking systems: Benefits and prospects.- Chapter 5. Smart Technologies in Food Manufacturing.- Chapter 6. Non- thermal Food Preservation Technologies.- Chapter 7. 3D Printing: Technologies, Fundamentals and Applications in Food Industries.- Chapter 8. Smart Food Packaging Systems.- Chapter 9. Smart Monitoring and Surveillance of Food Contamination.- Chapter 10. Neural Network Approach for Risk Assessment along the Food Supply Chain.- Chapter 11. Waste Minimization and Management in Food Industry.- Chapter 12. Co-Product Recovery in Food Processing.- Chapter 13. Upcycling Technologies in the Food Industry.- Chapter 14. Sustainable Value Stream Mapping in the Food Industry.