Advances in Functional Foods – New Perspectives and Sustainable Practices offers a comprehensive and forward-looking overview of current research in the rapidly evolving field of functional foods. Within the context of global challenges such as public health, food security, and environmental sustainability, the book examines how bioactive compounds, advanced processing technologies, enzyme-based innovations, and biotechnological approaches can be applied to develop health-supporting food systems. In doing so, the volume presents an integrated perspective that considers the contribution of functional foods to human health alongside principles of resource efficiency and responsible production. By bringing together diverse perspectives from food science, nutrition, biotechnology, and sustainable processing, this book aims to highlight emerging trends, practical solutions, and future directions in functional food research and development. As such, it serves as a valuable reference for researchers, graduate students, food technologists, and professionals working in related fields.

This book is included in DOAB.