Recent Advances in Food Process Engineering

Food processing is undergoing rapid transformation as the industry responds to growing demands for safety, quality, sustainability, efficiency, and responsible resource use. Recent Advances in Food Process Engineering brings together contemporary perspectives on emerging technologies and engineering approaches that are reshaping the production, preservation, and development of foods and food ingredients. The chapters in this volume examine advances ranging from non-thermal and electrically driven processing to process intensification, innovative drying systems, alternative proteins, precision fermentation, and the valorisation of food waste. Particular attention is given to technological performance, energy and environmental considerations, scale-up challenges, process integration, and the practical requirements for industrial implementation. This book is intended to provide researchers, academicians, students, engineers, and professionals with a concise yet critical understanding of important developments in modern food process engineering. By linking scientific principles with engineering applications and sustainability considerations, the volume highlights both current progress and areas requiring further investigation. It is hoped that this collection will stimulate continued research, innovation, and collaboration toward more efficient, resilient, and sustainable food processing systems.