The primary objective of this publication is to add to the scientific literature on agriculture, meat science technology, food safety, dairy technology, cereal science, nanotechnology, waste utilization, and quality assurance of food and functional foods. The information is presented in a structured manner, with an emphasis on significant and scientific research findings, as well as advancements for new product development. Moreover, this book provides in-depth knowledge on the nutritional properties of dairy and cereal-based products. This book will serve as a reliable reference for students, researchers, and academicians working in various fields of food science.