Dr. Wani is currently working as DR. D.S. Kothari post-doctoral fellow in the department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science and Technology, Kashmir, J&K, India. He completed his Master’s Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. His areas of interest include extrusion technology, food formulation, and innovative food product development. Prof. Dr. Moawiya Haddad is a distinguished Full Professor at Al-Balqa Applied University (BAU), specializing in Nutrition and Food Technology with a robust focus on food safety, functional foods, product development, and food microbiology. Prof. Haddad earned his Ph.D. in Nutrition and Food Technology from the University of Jordan in 2011. He progressed academically, becoming Associate Professor in August 2017 and achieving Full Professorship in March 2024. Prof. Haddad is actively engaged in research, teaching, and training, having published over 50 peer-reviewed scientific papers across reputable international journals. His research areas include food traceability, dairy science, probiotics, biotechnology, functional peptides, food shelf-life extension, and nutritional assessment.

• I. Introduction to Food Bioactives1. Definition and Classification2. Importance in Human Health3. Sources and Occurrence in Foods4. Fundamentals of Bioactive Compounds5. Chemical Structures and Properties6. Bioavailability and Absorption7. Metabolism and ExcretionII. Polyphenols: Nature's Powerhouses8. Introduction, Overview of Polyphenols9. Types of Polyphenols and Their Functions10. Health Benefits and Mechanisms of Action11. Food Sources and Dietary RecommendationsIII. Flavonoids: Colorful Guardians of Health12. Introduction13. Types of Flavonoids and Their Functions14. Antioxidant Properties and Beyond15. Role in Disease PreventionIV. Carotenoids: Vibrant Allies for Well-being16. Introduction, Understanding Carotenoids17. Types of Carotenoids and Their Functions18. Vision Health and Beyond19. Dietary Sources and Nutritional ImplicationsV. Omega-3 Fatty Acids: Essential for Life20. Introduction21. Importance of Omega-3s in Human Health22. Cardiovascular Benefits and Beyond23. Best Sources and Dietary RecommendationsVI. Probiotics and Prebiotics: Nurturing Gut Health24. Introduction25. Gut Microbiota and Human Health26. Role of Probiotics and Prebiotics27. Impact on Digestive Health and ImmunityVII. Plant Sterols and Stanols: Plant Powerhouses for Heart Health28. Introduction29. Mechanisms of Action in Cholesterol Reduction30. Health Benefits and Clinical Evidence31. Incorporating Sterols and Stanols into the DietVIII. Sulfur Compounds: Aromatic Guardians32. Introduction to Sulfur Compounds: Allicin, Sulforaphane, and Beyond33. Antimicrobial and Anticancer Properties34. Culinary Uses and Health BenefitsIX. Bioactive Peptides: Building Blocks of Health35. Introduction36. Functionality and Bioavailability37. Role in Cardiovascular Health and Muscle Growth38. Sources and Applications in Functional FoodsX. Anthocyanins: Nature's Pigments with Benefits39. Introduction40. Health Effects of Anthocyanins41. Anti-inflammatory and Antioxidant Properties42. Dietary Sources and RecommendationsXI. Resveratrol: The Red Wine Molecule43. Introduction44. Cardiovascular Protection and Longevity45. Antioxidant and Anti-inflammatory Effects46. Dietary Sources and Therapeutic PotentialXII. Lycopene: Reducing the Risk of Chronic Diseases47. Introduction48. Antioxidant Properties and Health Benefits49. Role in Cancer Prevention50. Sources and BioavailabilityXIII. Catechins: The Green Tea Superstars51. Introduction52. Health Benefits of Catechins53. Weight Management and Metabolic Health54. Green Tea Consumption and Disease PreventionXIV. Challenges and Opportunities in Harnessing Food Bioactives55. Introduction56. Emerging Bioactives & Future Trends57. Functional Foods and Nutraceuticals58. Challenges and Opportunities in Harnessing Food BioactivesXV. Personalized Nutrition & Bioactive Absorption59. Introduction60. Factors Affecting Bioavailability61. Tailored Dietary Approaches62. Technological Innovations63. Future Perspectives & ChallengesXVI. Food Processing & Stability of Bioactives64. Introduction65. Effects of Processing Techniques66. Enhancing Bioactive Stability67. Regulatory & Safety Considerations68. Market Trends & Consumer Insights