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Bioprocessing in Food Science will comprise a series of volumes covering the entirety of food science, unit operations in food processing, nutrition, food chemistry, microbiology, biotechnology, physics and engineering during harvesting, processing, packaging, food safety, and storage and supply chain of food. _e main objectives of this series are to disseminate knowledge pertaining to recent technologies developed in the _eld of food science and food process engineering to students, researchers and industry people. _is will enable them to make crucial decisions regarding adoption, implementation, economics and constraints of the di_erent technologies. As the demand of healthy food is increasing in the current global scenario, so manufacturers are searching for new possibilities for occupying a major share in a rapidly changing food market. Compiled reports and knowledge on bioprocessing and food products is a must for industry people. In the current scenario, academia, researchers and food industries are working in a scattered manner and di_erent technologies developed at each level are not implemented for the bene_ts of di_erent stake holders. However, the advancements in bioprocesses are required at all levels for betterment of food industries and consumers.