This book is expected to cover cutting-edge technologies, such as non-thermal processing, nanotechnology, non-invasive food analysis, innovative extraction methods, and recent advancements in food packaging.

This book will be an invaluable resource for anyone working in the field of food processing, helping them to update their knowledge on various aspects of contemporary technologies. It is not structured around a specific lecture course, but it will certainly serve as a comprehensive guide for many academic courses on advanced food technologies.

This book will be relevant to a range of courses, including Emerging Technologies in Food Processing, Novel Food Processing Technologies, and Advances in Food Technology. As the demand for food scientists and technologists continues to grow, this book will be an important asset for those looking to expand their knowledge and make a positive impact on society.

Readers will gain a thorough understanding of the latest developments in all areas of food processing, which will enhance their research strategies and provide new dimensions to their work. Academics, researchers, and students will find this book to be an excellent reference guide, enabling them to improve their proficiency in emerging food processing techniques.

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve