Since prehistoric times, humans have consumed probiotic foods and prebiotic components of food, developing them through modification in substrates, processes, and technology. In the current era, health-conscious consumers demand functional food with health-promoting activity. Synbiotics positively affect the gut microbiota population and, therefore, improve human health and well-being. As the demand for healthy food increases globally, manufacturers are searching for new possibilities to occupy a share in the rapidly evolving food market. This book covers synbiotics and advances in food microbiology, its concepts, trends, and safety aspects. It covers the utilization of microbes in different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issues, technology implementation, constraints, and food and human safety concerns, making it a comprehensive resource for academics and industry professionals alike.