Most of the food products originating from plants are the main source of vitamins, proteins, carbohydrates, lipids, antioxidants, and minerals for humans. Globally, humans have to feed mainly on plant-based food. Therefore, the nutritional contents of dietary commodities produced by plants play a key role in the health of human beings. Many chronic health problems such as obesity, cardiovascular disorders, and fitness issues adversely affecting the global human population indicate the relevance of the nutritional composition of human food. Food with poor nutritional content cannot fulfill our needs. Moreover, food processing can also cause a significant loss of nutritional contents in food, thus lowering the dietary value of our meals. In addition to the poor nutritional quality of our diet, the lack of physical exercise makes the problem more serious. As a result, humans can experience diabetes, circulatory disorders, hemorrhages, blood pressure issues, heart failure, and many other health problems.

Increasing the nutritional contents of plant food commodities can positively impact human health. Therefore, introducing food processing technologies with minimum loss of nutritional contents will be of great assistance to increase food quality. However, there is a crucial need for more research in this field. In recent years, research practices and techniques in this direction have significantly improved because of the large-scale use of modern research tools (e.g., transcriptomics, proteomics, and metabolomics). These high-throughput techniques are more reliable and effective measures to elevate nutritional elements in plant commodities. The food processing industries have also undergone an evolutionary gradient of modern technologies. Further investigation of these technologies will help minimise nutritional losses during the stages of food processing.

The aim of this Special Issue is to solicit original research articles, as well as review articles, highlighting the purpose of producing nutritionally rich food commodities. Submissions focusing on the effect of microbial invasion on nutritional profiles of plants, and the effect of abiotic stress during postharvest periods are highly encouraged. We also hope to receive submissions unveiling physiological aspects of plant metabolism, inter-and intracellular communication, plant cell regulatory mechanisms, and nutritional responses towards external treatments. We hope that this Special Issue gathers research adhering to the improvement of nutritional contents in plant products and provides a platform to researchers working in increasing the nutritional contents of food with modern research techniques. Moreover, we wish that this Special Issue features research minimising the deleterious effects of food processing technologies on nutritional content.

Potential topics include but are not limited to the following:

• Cell signalling and cellular communications regulating nutritional contents
• Metabolic and physiological aspects of nutritional enrichment
• Proteomics and transcriptomics behind nutritional enrichment
• Effect of microbial infections on nutritional contents
• New methods and condition of cultivation and storage for retention of nutritional contents
• Transformation of new genes resulting in augmented nutritional contents
• Effects of the food processing technologies on chemical, and functional properties of dietary contents
• Novel ideas and amendments in the food processing technologies for improved nutrition