Fermentation Science and Functional Foods: Bridging Tradition and Innovation presents an insightful exploration of the ways in which traditional fermentation methods are reshaping contemporary food systems. This volume brings together advanced research findings and practical perspectives on microbial diversity, bioactive components, novel processing techniques, and their associated health-promoting benefits. Encompassing topics ranging from cereal- and soy-based products to probiotics and sustainable practices, the book emphasizes the vital role of fermentation in improving nutritional value, ensuring food safety, and enhancing sensory attributes. Designed for researchers, students, and industry professionals, this book serves as an essential resource for the development of next-generation functional foods while honoring the rich heritage of traditional fermentation practices.
