Current Research in Food Science (Volume - 6), edited by Dr. Jyoti Prabha Bishnoi, offers a dynamic collection of research on innovative food science technologies and their implications for health, safety, and nutrition. This volume presents extensive studies on nonthermal processing techniques, nutritional immunology, nanotechnology in food industries, functional legume-based beverages, bio-nanocomposites for food packaging, and quality control in food processing. It also highlights cutting-edge methods like laser-induced breakdown spectroscopy, cold plasma, and oscillating magnetic fields for safe, chemical-free food analysis and preservation. Through scientific insights and experimental findings, the book demonstrates how emerging technologies enhance the nutritional quality, safety, and shelf life of foods without compromising bioactive components. The volume is an essential reference for researchers, food technologists, and students interested in sustainable food processing and health-driven innovations.