Microencapsulation has become an important enabling technology for protecting sensitive food ingredients, improving their stability during processing and storage, enhancing bioavailability, and enabling controlled release in complex food matrices. Drawing on current research in food science, food engineering, and functional food development, this volume provides a comprehensive overview of the principles, materials, techniques, and applications of food microencapsulation.

Well-structured into four thematic parts, the book begins by examining the mechanisms of microencapsulation, food-grade biopolymers, and widely used encapsulation techniques, including spray drying, coacervation, extrusion, fluidized-bed coating, freeze drying, and liposome-based systems. It then explores the microencapsulation of microorganisms, marine ingredients, nutrients, flavours, enzymes, phytochemicals, and natural pigments, addressing their stability, delivery, functionality, and performance in food systems. Application-focused chapters demonstrate the use of microencapsulated ingredients in food packaging as well as dairy, meat, cereal, fats and oils, and beverage products. The closing section discusses technical, regulatory, economic, and sustainability challenges while highlighting emerging developments in targeted delivery, novel biopolymers, packaging integration, and personalized nutrition.

By integrating fundamental concepts with application-oriented perspectives, this book serves as a valuable reference for researchers, food technologists, industry professionals, and graduate students working in food science, food technology, functional foods, and ingredient delivery systems.

Dr. Tafadzwa Kaseke is a Researcher at the Postharvest and Agroprocessing Research Centre (PARC), University of Johannesburg in South Africa. He earned his PhD in Food Science from Stellenbosch University, South Africa in 2021 and was later awarded a prestigious European Union Marie Skłodowska-Curie Actions Postdoctoral Fellowship (2023–2025). Dr. Kaseke has co-authored over five book chapters and published more than 40 articles in high-impact journals since 2020, earning over 980 citations and a Scopus H-index of 17. Dr Kaseke combines advanced technologies including micro or nanoencapsulation, smart delivery systems, and machine learning to transform agroprocessing waste and indigenous and underutilised crops into functional ingredients for fresh produce preservation and gut health improvement. His research is driven by a commitment to reducing food loss, improving food and nutrition security, health and championing a sustainable, circular food economy.

Dr. Sook Chin Chew is an Assistant Professor at the China-ASEAN College of Marine Sciences, Xiamen University Malaysia Campus. She obtained her Ph.D. in Food Science from UCSI University (Malaysia) in 2018. Dr. Chew specializes in oil technology and encapsulation technology, focusing on areas such as plant oil extraction and refining, oil chemistry and functionality, encapsulation of bioactive compounds, and the application of marine-derived ingredients in cosmetics. Dr. Chew has published 39 research articles in international peer-reviewed journals and 5 book chapters. Her research has been recognized with an h-index of 20 in Scopus. Since 2023, she has been recognized as one of the World’s Top 2% Scientists, according to the Stanford University and Elsevier citation rankings.

Prof. Olaniyi Amos Fawole is a Full Professor at the University of Johannesburg and Founding Director of the Postharvest and Agroprocessing Research Centre (PARC). He holds the DSTI-NRF South African Research Chair (SARChI) in Sustainable Preservation and Agroprocessing Research (SPAR) on Horticultural, Indigenous, and Medicinal Food Crops. His research focuses on postharvest technology, agroprocessing, food circular economy, sustainable packaging, waste valorisation, and food and nutrition security. He leads multidisciplinary research program that develop innovative solutions to reduce food losses and create value from agricultural resources. Prof. Fawole chairs the International Society for Horticultural Science (ISHS) Workgroup on Pomegranate and Minor Mediterranean Fruits and serves on several national and international scientific bodies. He has secured over R40 million in research funding, published more than 280 peer-reviewed articles with over 10,000 citations and H-index 58, and supervised over 40 postgraduate graduates. He is an NRF B2-rated researcher, a recipient of the 2025 NSTF-ARC Award, and collaborates extensively with FAO, AUC, TWAS, and other international partners.