1. INTRODUCTION AND HISTORY OF PROBIOTIC AND PREBIOTICS .2. PROBIOTIC BACTERIA AND SAFETY ASPECTS 3. HEALTH BENEFITS AND CLAIM ASSOCIATED WITH PROBIOTIC 4. SELECTION OF PROBIOTIC STRAINS FOR FOOD APPLICATIONS  5. MOLECULAR MECHANISMS OF PROBIOTIC ACTION 6. PROBIOTIC: ENUMERATION AND IDENTIFICATION 7. PROBIOTIC CULTURES PRODUCTION AND THEIR ADDITION IN FERMENTED FOODS8. FUNCTIONAL FOODS AND NONDAIRY PROBIOTIC FOOD DEVELOPMENT 9. PREBIOTIC AND PROBIOTIC FOOD DEVELOPMENT 10. HURDLES IN DEVELOPMENT OF PROBIOTIC FOOD 11. MICROENCAPSULATION OF PROBIOTICS 12. PROBIOTIC AS PRESERVATIVES 13. TECHNOLOGY FOR DRYING PROBIOTIC PRODUCTS 14. PACKAGING OF PROBIOTIC PRODUCTS