Dear Colleagues,

Food science research involves developing technological solutions for improving the production of functional foods and food ingredients. This includes exploring processing technologies for functional food production, modifying crops to suit nutrient fortification, and utilizing crop biomass for both food and non-food applications. A cross-disciplinary approach and technical models are required to study the fundamental mechanisms of crops and their application as food and food ingredients. These efforts have significant implications for the development of sustainable, nutritious, and accessible food to all.

We welcome research and review articles related to food science research in our journal and look forward to receiving your contributions.

Dr. P. Suresh Kumar

Section Editor