This journal issue highlights various innovations in the development of functional and agro based food products, emphasizing the utilization of local resources and scientific approaches in product formulation, quality characterization, and sensory evaluation. The articles included in this issue address the development of gluten free products, functional foods, nutrient rich snack items, starch based materials, and the application of natural ingredients to enhance physicochemical and sensory properties of food products.

In addition, this issue presents data driven approaches for quality and defect analysis in the agri food industry, reflecting the integration of food technology and production data analysis to improve product quality and industrial performance. Overall, this issue aims to provide valuable scientific and practical insights for researchers, academics, and food industry practitioners in supporting innovative, sustainable, and locally based food product development.