This book on "Food Product and Process Innovations" is a compilation of the major research & development work carried in the FCTL in the last one and a half decade. The contributors of the book are the past and present research scholars & scientists, associated with the FCTL, who worked under the supervision and guidance of Professor H.N. Mishra. Many of these contributors are now leading researchers in reputed academic institutions and food industry in the country and abroad. The book comprises of two volumes of 11 chapters each. Volume -1 includes chapters on products and processes related to the manufacturing, shelf-life extension and quality evaluation of grain based RTC/RTD/RTE health foods and beverages. Chapters on manufacturing technologies and shelf-life extension of health foods and beverages prepared from milk, fruits & vegetables; instant tea, tea based products, natural antioxidants, colours and preservatives