The book in question, which delves into the contemporary and emerging engineering and technological advancements utilized in the production of convenient and novel food products, as well as methods for extending their shelf life, will undoubtedly prove to be a crucial resource in the development and commercialization of such items.

This book serves as a comprehensive guide and reference tool for food processing professionals such as scientists, technologists, researchers, and students who are employed in the food processing industry, research institutions, and universities.

This book will be of great benefit to anyone who wishes to stay informed about the most recent breakthroughs in food processing, packaging, and storage research and development, which are expected to be introduced and adopted in the near future in the global market, thereby setting a new trend in the food industry.

Section-1: RTE / RTC Products Section-2: Beverages & Powders Section-3: Novel Processes and Products Section-4: Shelf Life Extension Section-5: Quality Analysis and Management