The Science of Food Processing: Techniques and Trends in Modern Food Technology is a comprehensive and authoritative reference for understanding the essential principles, modern innovations, and global impact of food processing in the 21st century. Written for students, researchers, educators, and professionals in food science and technology, this book bridges the gap between scientific theory and industrial application with clarity and depth.

Covering the full spectrum of food processing disciplines, this book begins with foundational concepts including definitions, historical milestones, and the evolution of techniques from traditional to advanced systems. It introduces readers to the diverse methods used in the transformation of raw materials into safe, stable, and nutritious food products—ranging from thermal and mechanical processes to chemical and biological techniques.

Chapters delve into the classification of processing methods, including primary and secondary processing, and explore the vital physical and chemical properties of foods such as water activity, pH, rheology, and Brix. These factors are examined in relation to food structure, behavior, preservation, and processing outcomes. A detailed discussion of sensory attributes like texture, flavor, and color connects molecular changes to consumer perception and product quality.

The book also provides a rigorous treatment of reaction kinetics related to food deterioration and preservation, highlighting the importance of temperature, moisture, enzymatic reactions, and microbial growth. Models such as zero- and first-order reactions, Arrhenius equations, and predictive microbiology are explained in context to support shelf-life prediction and food safety strategies.

Innovation and sustainability are key themes throughout the book. Readers will explore modern advancements such as high-pressure processing (HPP), ohmic heating, pulsed electric fields, digital food manufacturing, and AI-driven quality control. Real-world challenges—such as climate change, resource scarcity, and public health concerns—are addressed with science-backed solutions and emerging technologies aimed at improving sustainability, efficiency, and transparency in global food systems.

With an integrated glossary, detailed examples, and references to international food safety standards (HACCP, Codex Alimentarius, FDA, EFSA), this book is ideal for academic study and professional development. It supports curriculum needs in food engineering, nutrition, food chemistry, biotechnology, and food safety, while also serving as a practical guide for industry practitioners seeking to stay current with the rapidly evolving landscape of food technology.

Whether you are entering the world of food science for the first time or are a seasoned expert navigating new technological frontiers, The Science of Food Processing equips you with the essential knowledge, analytical tools, and forward-looking insight necessary to succeed in a dynamic and vital field.