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.

1    Extrusion Processing 2.    Supercritical Fluid Extraction in Food Processing 3.    Optical Technology and Food Processing 4.    High Pressure Processing 5.    Six Sigma in Food Industry 6.    Pulsed Electric Field in Food Processing 7.    Nanotechnology in Food Processing 8.    Scanning Electron Microscopy 9.    Robotics in Food Industry 10.    Cleanroom Technology in Food Processing 11.    Phytosterols 12.    Micronization in Food Processing 13.    Biosurfactants 14.    Bioproteins 15.    Biocolorants 16.    Biosensors 17.    Biofortification 18.    Biobased Packaging of Foods 19.    Cold Plasma for Food Processing