Innovative teaching, studies and researches are the significant component in the modern technology based education. In order to achieving innovative knowledge in the teaching and research on organic food production as a branch of Food and Nutrition Biotechnology, the manuscript has been published. It is surely believed that this book would keep a superlative role for the students, academician and researcher to get an innovative idea on organic food. Organic food production protocol (composting, poultry & cattle manures, thinning, crop rotation & bark cutting, intercropping), nutrition like carbohydrate, protein, organic food additives like fruit and vegetable colour, odour, flavonoid as organic phytochemicals as well as pigments, anthocyanin, antioxidant, bio-chemical contents (sugar, glucose, fructose) and minerals in fruits and vegetables have been stated well from different research data which are an innovative findings mentioned in this book. Organic nutritional values have been noted found from different fruits, vegetables and flowering plants. Organic nutritious fruit and vegetable as food and human health benefits has been discussed well in this manuscript.