This book is an unique compilation of twenty- five chapter, which have been contributed by internationally acknowledged experts who have made significant contributions to food and nutritional security. The first part addresses food and nutritional security and the second part focus on food processing and technology. This book is based on the syllabus of Ph.D courses of Indian Agricultural Universities in the subject of Food and Nutrition. This book is highly useful for undergraduate and post-graduate students, teachers, research scholars, academicians and scientists in the area of home science ( community science), food nutrition, food processing, food science , food technology and agricultural biotechnology. Contents: Preface v List of Contributors xi Part A Food and Nutritional Security 1. Food Situation and Food Insecurity in India and Abroad 3 Neelam Basera and Arpit Huria 2. Role of Nutrition in Agriculture Planning and National Development 11 Shailesh Kumar and Purushottam 3. Impact of Physical Resources, Farming Systems, Cropping System and Agricultural Inputs on Food and Nutritional Situation 21 Ragini Ranawat 4. Food Production, Food Distribution and Nutritional Status 29 Neha Nagda, Upendra Singh, Anuj Yadav 5. Food Distribution System and Food and Nutrition Security at National and Household Level 41 Tanu Jain 6. Poverty and Vicious Cycle of Low Food Productivity 61 Amita Yadav 7. Food Price Control and Consumer Subsidy for Sustainable Development 69 Shripad Bhatt and Purushottam 8. National Nutrition Policy for Health and Food Safety 77 Uttara Singh and Sadhna Singh 9. Contribution of National and International Organization for Agricultural Development 93 Vishakha Sharma 10. Nutritional Impact of Agricultural Programmes 103 Tanu Jain Part B Food Processing and Technology 11. Impact of Agricultural Marketing System and Post Harvest Processing of Foods on Nutrition Security in India 111 Ragini Ranawat 12. Post Harvest Losses, Food Spoilage and its Causes 119 Anurag Singh, Ankur Ojha and Ashutosh Upadhyay 13. Effect of Food Processing Techniques on Nutritional Value, Food Packaging and Labeling 127 Manali Khatri and Anurag Singh 14. Qualitative and Quantitative Changes during Post Harvest Handling and Processing of Food 135 Preeti B. Dixit 15. Principles and Methods of Food Processing for Improvement of Shelf Life 153 Aasima Rafiq 16. Recent Methods in Handling, Packaging and Storage of different Fruits and Vegetable Crops 171 S.K. Vishwakarma, Sanjeev Kumar and M.P. Yadav 17. Processing and Packaging Techniques for Nuts and Oilseeds 179 Manashi Das Purkayastha and Rimki Boruah 18. Processing and Packaging Techniques for Meat, Fish and Poultry 221 Ashok Kumar Yadav and Lakshita 19. Role of Warehousing Corporation and Food Corporation of India on Post Harvest Conservation 233 Shikha Bathla and Tanu Jain Part C Miscellaneous 20. An Introduction to Biofortification and Food Fortification 247 Ummed Singh, C.S. Praharaj, Abhishek Bohra, Purushottam and A.K. Parihar 21. Diversified Agriculture and Nutritional Security 265 Ramjee Lal Meena, B. Jirli, Pramod Kumar Prajapati, Mohammad Hashim and Pankaj Kumar Mandal 22. Human Development: Towards Bridging Inequalities 271 G.K. Sinha 23. Mushroom: Nutritional Value and Health Benefits 291 M.K. Yadav, Ram Chandra, Preeti Dubey, S.K. Yadav and Pratibha Srivastava 24. Nutraceuticals: Health-Giving Intervention in Food Product for Medicinal Application 301 Dilip Kumar and D.C. Rai 25. Colostrum as a Functional Food 309 Arun Kumar and Raman Seth Index 319