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This volume, Food Structures, Digestion, and Health, draws together research findings from a range of domains to examine cutting-edge research concerns at the innovative and challenging confluence of food science and nutrition. The global food business needs new understanding in this field to create a new generation of foods with enhanced healthy and sensory properties. Recent investigations in how food structure impacts the extent and kinetics of uptake of nutrients and its consequent effects on the physiological outcomes are beginning to shift the understanding on nutrition. It also discussed the development of food structure in a variety of food settings and takes into account how this changes to create food with particular functionalities and performance. Future food designs that offer the best nutrient bioavailability and promote health must take this insight into account. It also includes the modelling of the gastrointestinal tract, the impact of structure on digestion, and the design of healthy food. It also integrates fresh ideas for designing healthy foods by drawing on actual instances of applied research and inventions made by top authorities in the industry. The adaptation of plant based diet indeed growing trend and the term plant based more inclusive, allowing for flexibility in dietary choice. In recent year, there has been a growing emphasis on using scientific insights to develop foods that not only satisfy our nutritional needs but also contribute to improved health and wellbeing. This interdisciplinary approach, combining nutrition, food science, and health research, has the potential to revolutionize the way we think about food and its role in promoting human health.
