In an era defined by climate uncertainty, nutritional challenges, and technological disruption, the book Agro-Food Innovations: From Weather to Wellness presents an integrated vision for building resilient, sustainable, and health-oriented agri-food systems. Bridging the domains of agrometeorology, food science, dairy technology, and nutrition, this volume provides a multidisciplinary roadmap from atmospheric phenomena to human wellness. It lays the scientific foundation by exploring the critical influence of weather and climate on food systems. It examines agrometeorological tools, climate change impacts, extreme weather events, and the vital role of communication and early warning systems in managing agricultural risk.

The book focuses on climate-smart farming, resilient dairy systems, and cutting-edge post-harvest technologies that reduce losses and enhance value addition across the supply chain. It highlights advancements in food processing, functional foods, and dairy technology. It emphasizes safety, regulatory frameworks, and the role of consumer awareness in driving innovation in food systems. The title addresses the emerging need for nutrition-sensitive agriculture, sustainable dietary patterns, and integrated approaches to rural development. The final chapter outlines future pathways and policy strategies to connect climate resilience with food and nutrition security. Designed for researchers, students, policymakers, and practitioners, this book brings together science, innovation, and policy into one coherent narrative. It encourages systems thinking and cross-sectoral collaboration—crucial for navigating the path from weather to wellness

Surender Singh brings with him over thirty-five years of distinguished experience in the field of agrometeorology, marked by excellence in teaching, research, outreach, and academic administration. He earned his PhD in Agrometeorology and has served in various esteemed capacities at Chaudhary Charan Singh Haryana Agricultural University (CCS HAU), Hisar, India including Principal Scientist, Professor & Head, Senior Scientist, Assistant Scientist, Advisor (Recruitments), and Assoc Director (Students’ Counseling and Placement). A meritorious scholar, he is the recipient of two Gold Medals-one for Best Research Work during his doctoral program, and the other for the Best PhD Dissertation, awarded by the then President of India, Dr APJ Abdul Kalam. He was twice offered the prestigious UK Universities Vice Chancellors’ Scholarship under the Commonwealth Fellowship Program for higher studies. His international academic journey includes post-doctoral fellowships at the International Centre for Theoretical Physics, Trieste, Italy; Instituto Agronômico, Campinas, Brazil; and BOKU-Met – Institute of Meteorology and Climatology, Vienna, Austria.

Dr Singh is a life member of numerous professional societies, including the Association of Agrometeorologists, Indian Meteorological Society, Indian Society of Remote Sensing, International Society for Agrometeorology, Society for Sustainable Agriculture and Resource Management, ESPERE, European Drought Centre and SAFOAM. He has organized several national-level trainings, seminars, and symposia in Agrometeorology and allied fields. His academic contributions include over 250 publications, encompassing research papers, popular articles, manuals, teaching aids, and book chapters. In addition, he has authored 30 books and monographs, along with numerous technical and scientific bulletins. He has served as Managing Editor of the Journal of Agrometeorology, Vice President of Association of Agrometeorologists and contributed internationally as Research Collaborator with MARCO (Japan) and SPARC, ETH Zurich (Switzerland).  His expertise has been recognized globally, with appointments to the Expert Team on Agrometeorology (CAgM-WMO, Geneva) from 2018 to 2020, and as a Core Committee Member on Agriculture-Drought at WMO, Geneva for two consecutive terms (2021–24 and 2024–27). He also serves as an External Expert for Research Project Evaluation at the COST Association, European Union, Brussels. A dedicated mentor, Dr Singh has guided numerous undergraduate, postgraduate, and doctoral students who now serve in prominent positions across India. Widely traveled, he has represented India across the globe in academic and scientific forums. In recognition of his exemplary achievements and enduring impact on agrometeorological science, he was conferred the prestigious title of Fellow of the Association of Agrometeorologists (FAAM) in 2024.

Urvashi Nandal is currently serving as an Assistant Professor in the Department of Foods and Nutrition at Chaudhary Charan Singh Haryana Agricultural University (CCS HAU), Hisar, India. She is a committed academician and researcher with expertise in Foods and Nutrition, particularly in community nutrition, value addition, and therapeutic nutrition. Dr Nandal holds a PhD in Foods & Nutrition and has qualified the UGC-NET (2004). With over 18 years of experience in teaching, research, and extension, she has made significant contributions to both the academic and community spheres of nutrition and food science. She has also guided numerous PhD and MSc students in areas such as dietary interventions, nutritional assessment, and development of value-added food products.

Dr Nandal’s research focuses on nutritional enhancement, functional foods, and sustainable dietary practices. Her notable contributions include studies on fenugreek-based products for prediabetics, low-glycemic Indian breakfast foods, and comprehensive food analysis studies. She has authored numerous peer-reviewed research articles and the handbook, “Foods and Nutritional Biochemistry: A Complete Source Book”, and has developed teaching manuals and e-learning content under ICAR’s NAHEP program. Dr. Nandal actively disseminates nutrition knowledge through community radio and media outreach initiatives. She is also deeply involved in outreach activities, including the Transforming Agri-Food Systems in South Asia (TAFSSA) project in collaboration with ICAR and CIMMYT. In addition, she serves as an examiner, paper setter, and reviewer/editor for several national and international journals. A life member of professional societies including the Home Science Association of India, Rajasthan Society of Extension Education (RCA Udaipur), and Society of Extension Education (Agra), Dr Nandal has participated in numerous national and international conferences, training programs, and MOOCs on e-learning, digital teaching, and agricultural entrepreneurship, strengthening her expertise in innovative education, research, and knowledge dissemination.

Ritu Sindhu is currently serving as an Assistant Professor at the Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University (CCS HAU), Hisar. She holds a PhD in Food Technology and an MTech in Food Engineering from Guru Jambheshwar University of Science & Technology (GJUS&T), Hisar. Prior to this, she completed her MSc in Food Science and Technology from CCS HAU, Hisar. With a strong academic foundation and multidisciplinary training, Dr Sindhu contributes significantly to teaching, research, and innovation in the field of food science and technology. Dr Sindhu brings over a decade of rich teaching and research experience across prestigious institutions, including Guru Jambheshwar University of Science & Technology (GJUS&T), Hisar; Chaudhary Charan Singh Haryana Agricultural University (CCS HAU), Hisar; India and the National Dairy Research Institute (NDRI), Karnal, India. She has served in various academic and research capacities, notably as Assistant Professor and Senior Research Fellow.

Dr Sindhu’s research interests span a diverse range of innovative domains, including the characterization and modification of biomolecules such as starch and natural gums, functional exploration of pseudocereals, development of edible films and hydrogels, application of nanoparticles, formulation of probiotic foods, preservation techniques for fruits and vegetables, and novel product development. She has an impressive publication record, with more than 40 research papers and 10 book chapters featured in nationally and internationally acclaimed publications. She is also a life member of the Association of Food Scientists and Technologists (India), reflecting her active engagement with the scientific community.

Vandana Chaudhary is a distinguished food and dairy technologist with over a decade of experience spanning academia, research, and industry. She earned her PhD in Food Technology from Guru Jambheshwar University of Science and Technology (GJUS&T), Hisar, India, supported by the prestigious CV Raman Scholarship, following her MSc in Food Science and Technology from CCS Haryana Agricultural University, Hisar. In addition, she holds a Post-Graduate Diploma in ISO 9000 & Total Quality Management and is NET-qualified in Food Technology, reflecting her strong foundation in both scientific research and quality management. Her work exemplifies a commitment to advancing food technology, bridging scientific innovation with practical applications in the dairy and food sectors. She began her professional journey as a Food Technologist with ITC’s Ready-to-Eat Foods Division before transitioning to academia in 2012. She currently serves as Assistant Professor in Dairy Technology at LUVAS, Hisar, India building on her prior teaching roles at GJUS&T, Hisar, India, where she developed expertise in food technology, sustainable packaging, value-added dairy products, and functional foods.

Dr Chaudhary has made significant contributions to research, authoring over 75 peer-reviewed articles, review papers, book chapters, and laboratory manuals, as well as two books. Her work spans sustainable and edible packaging, food processing, bioactive compounds, and traditional dairy technologies. She has successfully co-led several externally funded initiatives, including the establishment of a Milk and Milk Products Testing Laboratory under RKVY-RAFTAAR and a state-level “Milk Processing at Farmers’ Doorstep” demonstration program with HLDB. Her academic influence is international, with numerous presentations at conferences in India and abroad. She regularly delivers expert lectures and training sessions on milk value addition and entrepreneurship, while mentoring students for industry placements and research careers. She is actively engaged in institutional development through membership in the Association of Food Scientists & Technologists (India) and service on university committees addressing student guidance, placements, sports, and women’s safety. Her professional interests reflect a commitment to innovation and societal benefit, encompassing sustainable and bio-based edible packaging, natural preservation, food processing, nutraceuticals, and functional dairy products.

Devender Singh, earned his PhD in English Literature and brings over seventeen years of distinguished professional experience in higher education, currently serving in the Department of Languages & Haryanvi Culture (LHC) at Chaudhary Charan Singh Haryana Agricultural University (CCS HAU), Hisar, India. He has developed extensive expertise in both research and extension activities, with a keen academic focus on language development, linguistic studies, pedagogical innovation, and enhancing the quality of higher education. As a trainer and resource person, Dr Singh has guided faculty across numerous universities through HRDC programs, imparting advanced pedagogical skills and fostering excellence in teaching. He has authored and presented over 57 research papers at national and international seminars and conferences, covering themes such as curriculum design, higher education methodologies, English language, literature, and journalism. In addition, Dr Singh serves on editorial boards of several international organizations and has a significant contribution to scholarship through the publication and editing of five books in English literature, underscoring his commitment to advancing academic research and fostering intellectual growth.

Dr Singh has played a pivotal role in organizing and conducting numerous training programs within the institute, while also contributing significantly as a paper setter, evaluator, reviewer, and subject expert for various universities and Public Service Commissions. At Chaudhary Ranbir Singh University (CRSU), Jind, India, he has held multiple key positions, including Chairperson of the UG & PG Boards of Studies in English, Hindi, and Fine Arts, Member of the Academic Council, Media Advisor to the Vice-Chancellor, Director and Public Relations Officer and Chairperson of the Departments of English, Hindi, and Fine Arts. Earlier at CCS HAU, Hisar, India, Dr Singh successfully served as Public Relations Officer and Liaison Officer, demonstrating his adeptness in administration, communication, and institutional liaison. His multifaceted roles highlight a career marked by academic leadership, administrative excellence, and dedication to higher education development.

Chapter 1.Weather and Climate: Foundations for Agro-Food Systems
Chapter 2.Agrometeorological Innovations for Resilient Farming
Chapter 3.Climate Change and Its Impact on Food and Nutrition Security
Chapter 4.Extreme Events, Food Systems, and Mitigation Strategies
Chapter 5.Weathering the Risk: Communication and Early Warning Innovations in Agriculture
Chapter 6.Climate-Smart Crops and Farming Technologies
Chapter 7.Dairy Systems in a Changing Climate
Chapter 8.Post-Harvest Technologies and Loss Prevention
Chapter 9.Agro-Processing and Value Addition in Food Systems
Chapter 10.Emerging Food Technologies and Innovations
Chapter 11.Safe and Functional Foods: Trends and Technologies
Chapter 12.Dairy Technology: Innovations from Farm to Fridge
Chapter 13.Food Safety, Regulations, and Consumer Awareness
Chapter 14.Nutrition-Sensitive Agriculture and Food Systems
Chapter 15.Sustainable Diets in the Era of Climate Change
Chapter 16.Integrated Agri-Nutrition Approaches for Rural Development
Chapter 17.From Weather to Wellness: Future Pathways and Policy Perspectives