Food is considered as the oldest and most enduring science of the civilization. It is the basis of sustenance. From the era of applying fire to food, humans have enrolled in a continuous development of transforming nature's harvest into safe, palatable and long lasting nourishment.  In the past few decades food processing have evolved to a great extent. It has amalgamated scientific principles of processing with consumer health and global food security. Technologies that were laboratory curiosities a generation
ago are now finding their way onto factory floors and into the foods we place on our tables.The book, New Age Food Processing, documents the fundamentals of these technologies along with their application with a multi-disciplinary frontier of the twenty-first century processing science. The book is organized to guide the reader from the foundational to the frontier. The first section is about conventional processing techniques and its evolution over the years following the modern regulatory regimes and health-driven consumer demand.

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. He has received his Bachelor of Technology, Master of Technology, and PhD in Engineering from Jadavpur University, Kolkata, India.With 9 years of experience in both teaching and research,his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling and AI, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus-indexed journals and has edited 40 books with Elsevier, Springer, and CRC Press and Wiley. He is the author of the book Food Biopreservation published with the Royal Society of Chemistry (RSC). Dr. Sarkar has been recognized among the top 2% of globally highly cited researchers in the world rankings published by Stanford University, USA, for both 2024 and 2025.

Ms. Parnasree Sadhukhan is an Assistant Professor in the Department of Food Science and Nutrition
Management at J.D. Birla Institute, Kolkata. She holds a Master’s degree in Food and Nutrition and a Bachelor’s degree in Food Science and Nutrition Management from Jadavpur University. She is UGC-NET qualified and a FSSAI-certified Junior Food Analyst. Her professional experience spans academia, research, and industry, having worked with ITC Limited, Vimta Labs, and Qualissure Laboratory Services in the areas of food quality analysis, compliance, and nutritional labeling. Her research interests include functional foods, food laws, and consumer studies, and she has authored publications in reputed journals and book chapters. She is the author of the book Food Biopreservation published with the Royal Society of Chemistry.

Ms. Maheroz Haque Reza completed her undergraduate studies with a Bachelor of Science in Food Science and Nutrition Management from J. D. Birla Institute, affiliated to Jadavpur University. She is currently pursuing a Master of Science in Food Science and Nutrition at St. Xavier’s College (Autonomous), Kolkata. She has received several academic distinctions, including the Gold Medal
for Excellence amongst all disciplines and the Bishop’s Medal during her schooling. At the undergraduate level, she was awarded the University Gold Medal and the Sushila Devi Memorial Prize, along with awards for Best Seminar and Best Term Paper at J. D. Birla Institute. Alongside her academic achievements, she is an active debater and public speaker.She has won dozens of inter-college public speaking and associated events. With extensive experience in academic, competitive, and extempore speaking formats,she has also served as an adjudicator for inter-college debating competitions and has judged at several notable institutions of Kolkata.

Chapter 1. Introduction to Food Processing.

Chapter 2. Food Processing Techniques.

Chapter 3. Radiofrequency Pastuerization.

Chapter 4. Cold Plasma Technology.

Chapter 5. Plasma Activated Water.

Chapter 6. High Humidity Hot Air Impingement Blanching.

Chapter 7. Supercritical Fluid Extraction.

Chapter 8. Conclusion.