Current Research in Food Science (Volume - 4), edited by Dr. Ravindra Vasantrao Kale, offers a scholarly blend of research focused on food preservation, nutrition, and public health. This volume addresses vital themes such as traditional and modern methods of food preservation, community-based nutritional interventions, neurotoxin risks from Clostridium botulinum, and the biofortification approach to eradicate hidden hunger. It also delves into the medicinal potential of dietary components like fats and curry leaves in boosting immunity and overall well-being. With chapters contributed by experts in food technology, Ayurveda, community science, and biotechnology, the book combines scientific insight with actionable solutions for real-world problems. It reflects an interdisciplinary approach to advancing health through sustainable food systems, making it an essential resource for researchers, academicians, and policy planners in nutrition and food science.