Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Transportation of more exotic foods as well as the elimination of much hard labour gives the modern eater easy access to a wide variety of food unimaginable to their ancestors.

In the present book, twelve typical literatures about food processing published on international authoritative journals were selected to introduce the worldwide newest progress, which contains reviews or original researches on food safety, food processing, chemical products, food preservation, ect. We hope this book can demonstrate advances in food processing as well as give references to the researchers, students and other related people.