Improving inherent potential of crops for increased natural and applied inputs' use efficiency, stress tolerance and favourable proximate composition changes  through genetic manipulations is one of the several approaches to sustain high productivity along with high quality and nutritive value in different agro-ecological conditions to increase the global per capita food supply and hence for reducing hunger and nutrition insecurity. The demand for healthy foods and food supplements are on rise. Even in countries with high malnutrition and hunger, around 25-30 per cent of food may be wasted due to inefficient harvesting and storage. The amounts of post harvest losses of fresh produce are huge in developing countries and this also adds up to the growing problem of Food Insecurity.

This book �Production and Processing of Food Crops for Value Addition: Technology and Genetic Options�  brings together a good collection of contributions on various basic and applied aspects  of  Crop Improvement for  tolerance to abiotic and biotic stresses , accumulation of favourable components, heterosis,  unconventional crops; Nutrition and Quality Aspects of  food products from wheat, triticale, apple and  problems due to nutrition deficiency; Food Processing covering post harvest processing for development of value added products for instant uses and enhancing shelf life of products and textural and nutritional changes in value added products  and Resource Management and Agro-technology  for use of natural resources for food,  energy, enhancing food production through external stimuli , vermicompost, use of bioinformatics, underground  water quality, role of extension services and women towards food security etc.

This book will serve useful purpose for the researchers and students engaged in multidisciplinary research and development projects.

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