Current Research in Food Science (Volume - 7), edited by Dr. Jyoti Prabha Bishnoi, delivers a detailed exploration of innovations shaping the modern food industry. This volume includes insightful chapters on nanotechnology in food applications, nutraceuticals, IoT-based supply chain management, microencapsulation, and advanced food preservation techniques. It also examines the role of plant carbohydrates in human health and new technologies for dried meat processing. Covering topics from functional foods to smart packaging and antimicrobial coatings, the book illustrates how food science intersects with biotechnology, health sciences, and engineering. With research contributions from leading experts, it emphasizes sustainable approaches, nutritional enhancement, and food safety through technological integration. This work serves as a valuable academic and practical resource for food scientists, researchers, technologists, and policy-makers aiming to address the challenges and opportunities in the global food landscape.