Millets, the ancient grains that have been a staple in traditional diets for centuries, are making a comeback in the global food scene. These tiny grains, which are gluten-free and packed with nutrients, have the potential to revolutionize the food industry. In this interview with Dr. Mahendran Radhakrishnan, Associate Professor and Head of the Center for Entrepreneurship and Technology Promotion (CENTP) at NIFTEM-Thanjavur, India, we explore the role of technology, opportunities, and challenges in promoting millets in the food industry. Dr. Radhakrishnan, who has published numerous articles on sustainable food systems and has been involved in research related to millets and their potential as a food source and nutrition, sheds light on the significance of non-thermal food processing technologies in developing millet-based products. He specifically focuses on the use of cold plasma processing, which has emerged as a promising tool for improving food safety, quality, and shelf life, while reducing the use of chemicals and preservatives.