Section I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant.  Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables.  In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods.  Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.

Section-I Value Addition

1.   Ber (Zuzuba)

        Suresh Chandra

2.   Cape Gooseberry

        Suresh Chandra

3    Chicory (Cichorium Intybus)

        Suresh Chandra

4    Ginger

        Suresh Chandra

5    Edible Mushrooms

        Suresh Chandra

6    Tamarind

        Suresh Chandra

7    Medicinal and Aromatic Plants

        Suneel Kumar Goyal

Section-II Food Preservation

8    Indian Food Processing Industry

        Suresh Chandra

9    Food Antioxidants

        Suresh Chandra

10  Pectin

        Suresh Chandra

11  Food Irradiation

        Suresh Chandra

12  Modern Rice Milling System

        Samsher

13  Antifungal Food Additives

        Suresh Chandra

14  Anti-nutritional Factors

        Suresh Chandra

15  Non-caloric Sweeteners

        Suresh Chandra

16  Extrusion Cooking Technology

        Suresh Chandra

17  Fruit Jelly

        Suresh Chandra

18  Eco-friendly Food Storage: Zero Energy Cool Chamber

      Ratnesh Kumar and Suresh Chandra

Section –III Food Quality

19  Food Spoilage and Their Control

        Suresh Chandra

20  Quality Losses in Fruits and Vegetables

        Suresh Chandra

21  Chilling and Freezing Injury

        Suresh Chandra

22  Food Packaging Materials

        Suneel Kumar Goyal

23  Quality Standards For Food Security

        Samsher

24  Hazard Analysis Critical Control Point (HACCP)

      Durvesh Kumari

25  Functional Foods

      Suresh Chandra

26  Nutrient Losses by Food Processing

      Suresh Chandra