Chapter 1. Role of Microorganisms in the Food Industry -- Chapter 2. Farming Microbes for Sustainable Food Production -- Chapter 3. Role of Microbes in Sustainable Food Preservation -- Chapter 4. Food Fermentation: Role of Microorganisms in Food Production -- Chapter 5. Benefaction of Probiotics for Human Health -- Chapter 6. Algal Protein: Future of Sustainable Food -- Chapter 7. Microbial Biofactories: A Promising Approach Towards Sustainable Omega-3 Fatty Acid Production -- Chapter 8. Lactic Acid Bacteria as a Source of Functional Ingredients -- Chapter 9. Applications of Microbial Enzymes in the Food Industry -- Chapter 10. Microbial Enzymes in Food Industries: Enhancing Quality and Sustainability -- Chapter 11. Sustainable Use of Microbes in Beverage Production -- Chapter 12. Economic Importance of Microorganism in Food Processing -- Chapter 13. Microbial Bioinformatics Approach in Food Science -- Chapter 14. The Beneficial Impact of Microbes in Food Production, Health, and Sustainability -- Chapter 15. Microbiome as a Key Player in Sustainable Food and Food Safety.