Contents: Food Ingredients and Challenges * Biotechnological Applications in the Development of New Fruits and Vegetables * Mushroom Mycelium Grown in Submerged Culture — Potential Food Applications * Food Supplements From Microbial Proteins * Food Proteins and Food Ingredients as Products of Protein Engineering * Amino Acids * Physiological Effects and Functional Properties of Dietary Fiber * Emulsifiers and Surfactants * Biogums Used in Food and Made by Fermentation * Fats, Oils Acids and Oil Seed Crops * Fat Substitutes * Natural and Modified Starches * Linear and Cyclic Dextrins * Citric, Fumaric and Malic Acids * Flavor Building Block * Alternative Sweetners * Vitamins * Lactic Acid Bacteria Applications * Antimicrobial Compounds * Antioxidants * Impact of Biotechnology and New Methodology on Microbial Testing of Foods * Regulatory Aspects of Biotechnology—Produced Ingredients for Food Applications * Tailoring Food Ingredient Functionality via Biotechnology * Index'