Sustainable Food Fortification

This book addresses the pressing global challenge of malnutrition, particularly the nutritional deficit impacting longevity. It delves into the limitations of traditional methods, such as supplements and crop fortification, which often struggle with affordability and sustainability. By focusing on biobased strategies, the book highlights innovative biofortification techniques that enhance the nutritional value of functional foods using advanced technologies.
Each chapter explores diverse ecological sources—ranging from aquatic and microbial to plant-based—that contribute to nutrient bioavailability. Additionally, the economic aspects of nutrient improvement across various food sources are thoroughly examined. The book’s unique holistic approach spans the entire food chain, from crop production to consumption, while emphasizing the role of technological advancements in boosting nutrient bioavailability.
This resource serves as a valuable guide for food science researchers, policymakers, and stakeholders, equipping them with insights to accelerate the implementation of effective biofortification programs.

Dr. Gaurav Sanghvi
Dr. Gaurav Sanghvi is presently working as Associate Professor at Department of Microbiology, Marwadi University. Dr. Sanghvi has completed his Ph.D. from The Maharaja Sayajirao University of Baroda, Vadodara.
Dr. Ashok Kumar Bishoyi
Dr Ashok Kumar Bishoyi is presently working as an Associate Professor (Microbiology) at Marwadi University, Gujarat, India.
Prof. (Dr.) Sanket Joshi
Dr. Sanket Joshi is currently serving as a Professor and Deputy Director, at Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur, India.
Prof. (Dr.) Hesham A. El Enshasy
Prof. Hesham Ali El Enshasy is a Professor in Bioprocess Engineering, Faculty of Chemical and Energy Engineering since 2008.