Dr. Roji Waghmare is an Assistant Professor at the Institute of Chemical Technology (ICT), Matunga, Mumbai, India. She has worked on various green non-thermal techniques such as cold plasma, irradiation, ultrasonication and pulsed light. She has also worked in the field of functional beverages, preservation of fresh produce, 3D food printing and drying. As Assistant Professor at D Y Patil University in Navi Mumbai, India, Dr. Roji guided various research projects based on functional beverages, waste utilization, shelf-life extension of fruits and vegetables. Her work on development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume was highly acclaimed and published in LWT-Food Science and Technology. At Indian Institute of Food Processing Technology, Tamil Nadu, India, she has worked on preservation of fresh product by different drying techniques including freeze drying, refractance window drying and spray drying. Dr. Kumar is involved in the mandated research activities of the institute and also acts as quality manager of the institute related to the National Accreditation Board for Testing and Calibration Laboratories (NABL). Dr. Kumar has expertise on extraction and functional characterization of proteins and other bioactive compounds from plant-based matrices. Currently, he is working on a project funded by Science for Equity, Empowerment, and Development (SEED) Division of DST (Government of India). Dr. Kumar has been honored with several awards throughout his academic career including ICAR’s national talent scholarship and junior research fellowship during undergraduate and postgraduate studies. He is an active member of the International Cotton Researchers Association, Indian Society of Cotton Improvement, Indian Fibre Society, and many other professional societies. He has published more than 120 research and review articles in peer-reviewed international journals

• 1. Introduction: Milk and Dairy Preservation: Principles, Challenges and TechniquesSection I: Advances in Conventional Methods2. Thermal Techniques in Milk and Dairy Products3. Fermentation: A Key Technique in Dairy Product Preservation4. Cold Storage Methods: Extending Shelf Life of Dairy ProductsSection II: Emerging and Non-Thermal Techniques5. High Pressure Processing: Enhancing the Safety, Shelf Life and Quality of Milk6. Pulsed Electric Field Technology: Enhancing Microbial Safety in Milk and Dairy Products7. Ultrasound Processing of Milk and Dairy Products for Quality, Safety, and Sensory Properties8. Application of Cold Plasma on Milk and Dairy Products9. Ultraviolet Radiation for Milk and Dairy Foods Preservation and Quality EnhancementSection III: Packaging Innovations in Milk and Dairy Products'10. Biodegradable Packaging Innovations in Dairy Products11. Active Packaging Solutions for extending milk and Dairy Product Shelf Life12. Applications of Sensors in Milk and Dairy Products