Developments in food processing and control practices give food industry new horizons such as: food processing without heat treatment, insitu control of products with electrochemical enzyme sensors, fast and precise measurements and detection's of contaminating microorganisms, control of fluxes in order to maximise unwanted side reactions, intelligent packaging and protein restructuring for increased shelf life and new products, systems in formulation and in line addition of heat sensitive flavour and colorants into products and last but not least the use of food grade microorganisms in human health. This book will be benefited by food scientists, food engineers, agricultural engineers, nutritionists, biotechnologysts and bioprocess engineers that are currently involved in food , biotechnology and related areas.
