Food science and technology is an applied branch of science dealing with food processing, production and consumption processes and techniques. It is an interdisciplinary field that aims to understand the nutritional value of food and involves research and development for technological advancements in mass production of food products. The book emphasizes on various techniques to enhance product quality and improve efficiency of processed food products. It provides a detailed account of emerging technologies in food processing and preservation, food engineering and biotechnology applications, etc. This book is helpful for students, researchers and academicians interested in food science.