Current Research in Food Science (Volume - 3), edited by Dr. Ravindra Vasantrao Kale, is a comprehensive collection of scientific advancements in food and nutritional research. This volume includes pivotal chapters covering essential nutrients for early brain development, eco-friendly detection of melamine in milk, analysis of natural and artificial sweeteners, development of nutritious chutney powders, and the role of L-Arginine in fetal development. Each chapter is contributed by seasoned researchers and provides critical insights into food safety, functional foods, and health-promoting nutrients. The book not only explores molecular and biochemical pathways influenced by specific nutrients but also emphasizes sustainability in food analysis techniques. Designed for food technologists, nutritionists, and researchers, this volume bridges the gap between laboratory innovations and practical applications in food science, ensuring food quality, safety, and public health.