This book would serve as a valuable addition to the scientific literature on recent advancements in agriculture, meat science technology, food safety, dairy technology, cereal science, nanotechnology, waste utilization, and quality assurance of food and functional foods. The content of the book has been systematically designed to include significant and scientific research and advancements for new product development and advanced knowledge on the nutritional attributes of dairy and cereal-based products. As such, this book would be an essential reference material for students, researchers, and academicians working in various aspects of foods.