Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.Dr. Nikhil Kumar Mahnot is an Assistant Professor at the Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh, India. He has cumulative research and nine years’ experience in the field of Food Technology. His research interests lie in the field of novel food preservation and processing technologies. Fields of interest include food chemistry, food microbiology, food product development and shelf-life assessment.

• 1. Dietary Fiber: An Introduction, Sources Variability and Structural characterization2. Extraction, Characterization and Functional Properties of Dietary Fiber3. Health Benefits of Dietary Fiber: An overview4. Physical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties5. Biological methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties6. Chemical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties7. Innovative methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties8. Nano and Microencapsulation of Dietary Fiber: Enhancing Stability, Bioavailability, and Functional Properties9. Fiber in Gut health and microbiome modulation11. Dietary Fiber in Precision Nutrition and in Food Applications12. Regulatory Aspects of Dietary Fiber and Consumer Awareness13. Daily Fiber requirement, Novel Fiber allergenicity and antinutrients of Food Fiber.14. Environmental sustainability (LCA) and economic sustainability (LCC) of Dietary Fiber

Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.Dr. Nikhil Kumar Mahnot is an Assistant Professor at the Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh, India. He has cumulative research and nine years’ experience in the field of Food Technology. His research interests lie in the field of novel food preservation and processing technologies. Fields of interest include food chemistry, food microbiology, food product development and shelf-life assessment.

• 1. Dietary Fiber: An Introduction, Sources Variability and Structural characterization2. Extraction, Characterization and Functional Properties of Dietary Fiber3. Health Benefits of Dietary Fiber: An overview4. Physical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties5. Biological methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties6. Chemical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties7. Innovative methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties8. Nano and Microencapsulation of Dietary Fiber: Enhancing Stability, Bioavailability, and Functional Properties9. Fiber in Gut health and microbiome modulation11. Dietary Fiber in Precision Nutrition and in Food Applications12. Regulatory Aspects of Dietary Fiber and Consumer Awareness13. Daily Fiber requirement, Novel Fiber allergenicity and antinutrients of Food Fiber.14. Environmental sustainability (LCA) and economic sustainability (LCC) of Dietary Fiber

Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.Dr. Nikhil Kumar Mahnot is an Assistant Professor at the Department of Food Technology, Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh, India. He has cumulative research and nine years’ experience in the field of Food Technology. His research interests lie in the field of novel food preservation and processing technologies. Fields of interest include food chemistry, food microbiology, food product development and shelf-life assessment.

• 1. Dietary Fiber: An Introduction, Sources Variability and Structural characterization2. Extraction, Characterization and Functional Properties of Dietary Fiber3. Health Benefits of Dietary Fiber: An overview4. Physical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties5. Biological methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties6. Chemical Methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties7. Innovative methods for Dietary Fiber Modification: Techniques and Impact on Functional Properties8. Nano and Microencapsulation of Dietary Fiber: Enhancing Stability, Bioavailability, and Functional Properties9. Fiber in Gut health and microbiome modulation11. Dietary Fiber in Precision Nutrition and in Food Applications12. Regulatory Aspects of Dietary Fiber and Consumer Awareness13. Daily Fiber requirement, Novel Fiber allergenicity and antinutrients of Food Fiber.14. Environmental sustainability (LCA) and economic sustainability (LCC) of Dietary Fiber