Current Research in Food Science (Volume - 2), edited by Dr. Ravindra Vasantrao Kale, presents a focused compilation of recent advances in food technology, nutrition, and safety. This volume covers critical topics such as food safety management in informal sectors, iron fortification, biomedical applications of fish collagen, development of phytonutrient-rich breakfast noodles, and innovations in post-harvest processing. The book highlights protocols like HACCP, ISO 22000, and SSOPs for enhancing food quality and safety, particularly in unregulated environments. Practical case studies and experimental data, including microencapsulation and iron fortification in milk and tea, offer valuable insights for students, researchers, and food industry professionals. Emphasizing both technological innovation and public health, this work serves as a valuable resource for understanding the intersection of science and food sustainability in modern society.