The Future of Cereals: Science, Sustainability and Functional Food Innovations explores the transformative role of cereals in building sustainable and health-focused food systems. As climate change and lifestyle disorders challenge global nutrition, cereals are evolving beyond staple foods into functional and value-added products. The book highlights modern processing technologies, bio-processing methods, and nutrient-preserving techniques that improve quality and efficiency. It discusses innovations such as fermentation, fortification, resistant starch development, gluten-free and diabetic-friendly products, probiotic cereals, and nanoencapsulation. Emphasizing mycotoxin control, intelligent packaging, and by-product utilization, it blends scientific research with practical applications for researchers, students, and industry professionals.
