The book is dedicated to the readers and researchers, who are integrated to know about diverse trending outcomes in the sector of Food Science & Post-Harvest Technology . Food Science and Post-Harvest Technology is a dynamic and vibrant sector and can help in overcoming food security and food safety issues. Latest interventions and technologies are developing every day. The book covers some of the recent technological advances related to Food Science and Processing Technology. Contents: Bio-colours in food industry-back to the future Processing effect on the bioactive compounds of cereals Microalgae as functional ingredient Raman Chemical imaging : a multi-dimensional tool for food processing industries Yogurt as a fermented dairy product, Manufactured in dairy industries, Sri Lanka Cannabis infused foods Meat analogues : emerging meat free foods Quality Protein Maize- a Nutritive Gift Symbiotic and Health Current Nano-encapsulation techniques applied in food industry Simulated food products Post-harvest management, processing and value addition of mushroom Application of nanotechnology in food processing and packaging Phytochemistry, ethnobotanical and pharmacological properties in gourd family vegetables Processing and value addition of underutilized vegetable of Sikkim Valorization of tomato processing waste – an industrial perspective Postharvest management, Processing and Value addition of temperate nuts Floral arrangement: The kanguage of art that speaks Post-harvest management, processing and value addition of Wheat Storage of fresh horticultural produce: key to maximize storage life and marketable quality Advanced Post-harvest Management of horticultural Crops Recent advancements in meat processing industry