Microgreens

Authoritative reference on microgreen production, nutrition, and food applications

Researchers and food scientists seeking rigorous, consolidated coverage of microgreen science now have a dedicated resource. Microgreens: Production, Nutritional Compositions, and Food Applications, edited by a team of experienced food science and agriculture researchers, systematically addresses cultivation technologies, nutritional composition, bioavailability, health-promoting properties, and commercial food applications of microgreens within a single, structured volume.

Coverage spans seed biology, photosynthesis, and growth mechanisms alongside modern cultivation methods including hydroponics, vertical farming, and controlled environment agriculture. Plant family-specific chapters detail nutritional profiles and bioactive compounds of Amaranthaceae, Brassicaceae, and Fabaceae microgreens. Additional sections address post-harvest handling, preservation techniques, flavor optimization, global safety standards, and regulatory frameworks for commercial production.

The book also covers:

• Antioxidant activity, inflammation control, glycemic regulation, and cardiovascular support properties documented across multiple microgreen species and families
• Biotechnological advances and economic potential analyses for scaling microgreen production from small-scale farming to commercial operations
• Processing methods, preservation techniques, and flavor optimization strategies for incorporating microgreens into commercial food products
• Innovative applications in space agriculture and regenerative farming systems that extend microgreen utility beyond conventional food production
• Actionable cultivation strategies for optimizing yield, safety, and nutritional composition in both controlled environment and traditional growing settings

Designed for food scientists, product development managers, R&D specialists, nutritionists, agricultural researchers, and policymakers, this volume connects microgreen production science with commercial food applications and sustainability goals, providing the evidence base needed to advance both research programs and industry practice.

Neela Satheesh is a Professor of Food Science and Technology at Amity University Mohali, India, with 15 years of experience in food product development, functional foods, nutraceuticals, and food waste management.

Tanmay Sarkar is a Lecturer in the Government of West Bengal with 9 years of teaching and research experience. He has edited more than 30 books and is ranked among the top 2% of global highly-cited researchers by Stanford University in 2024 and 2025.

Mohamed M. El-Mogy is a Full Professor of Arid Land Agriculture at King Faisal University, Saudi Arabia, with 28 years of teaching and research experience across institutions in Sweden, France, the UK, Germany, and Egypt.