Current Research in Food Science (Volume - 5), edited by Dr. Ravindra Vasantrao Kale, presents cutting-edge research and insights on emerging topics in food and nutritional sciences. This volume features significant contributions on topics such as germination impact on the nutritional profile of Vigna aconitifolia, microbial food spoilage and preservation principles, the functional benefits of pistachios, and the role of millets in food and nutrition security. Additional chapters focus on interpreting food labels and ensuring hygiene and food safety in the industry. Through a blend of experimental findings and practical applications, the volume bridges traditional knowledge with modern food science techniques. With insights from diverse contributors across academia and food research institutions, this book serves as an essential reference for students, researchers, nutritionists, and food technologists striving for innovation and sustainability in the food sector.