Prospective Research and Technological Advancements in Food and Health Sciences

Development of Turmeric and Curry Leaf Fortified Biobased Sustainable and Edible Bowl ; Biofilm Formation and Persistence in Food Industries: Perspectives on Emerging Control Strategies ; Assessment of pH variations during extended period of fermentation of cow milk with different lactic acid bacterial cultures ; Millets: A Nutritious and Sustainable Crop for Improved Human Health and Food Security ; Development of Pomegranate-Cherry Jelly Enriched with Beet Root Juice ; Metabolites of Lactic Acid Bacteria (LAB): Production, Formulation and Potential applications in Food Industries ; Lactic Acid Bacteria – An Overview ; Development of Health Beneficial Ice Cream Waffle from Pomegranate Peel Powder and Hibiscus Flower ; A Review of Nutritious Beneficial Food Grains in the Siddha System of Medicine ; Investigation of Microbe-Metal Interactions: A study on the Effect of Biofilm Communities from Seafood Waste on Aluminium Alloy ; Spirulina with High Protein for Alternative Food Supplements ; Food Packaging Waste: Strategies for Reduction and Recycling ; Postbiotics: A comprehensive Review of Classification, Application and Health Benefits ; Primary and Supplementary Porridge Diet for Fever: A Microbiobe Provider