Current Research in Food Science (Volume – 9), edited by Dr. Jyoti Prabha Bishnoi, presents cutting-edge advancements and interdisciplinary approaches in the field of food science and nutrition. This comprehensive volume features insightful chapters on phytochemicals, iron-fortified yoghurt, nanotechnology applications, climate change impacts on vegetable production, and food fortification strategies. Addressing contemporary issues like iron deficiency anemia, food waste valorization, and technological innovations in preservation, the book integrates modern research with traditional practices. Each chapter combines scientific rigor with practical applications, offering readers a robust understanding of functional foods, nutritional interventions, and sustainable processing techniques. With contributions from international experts, the volume serves as a valuable resource for food technologists, dietitians, researchers, academicians, and public health professionals aiming to enhance nutritional quality and safety. This volume bridges scientific inquiry with real-world nutritional challenges, making it essential for both academic reference and field-based implementation.