Generation of competent human resources in the area of Food Science and Technology in terms of R&D and manufacture is of paramount importance in the 21st century. India as a developing country needs a strong platform in terms of academics and professionals for food processing industry to ensure food security and food safety in the years to come. Indigenous efforts in the subject area are scanty and there is an urgent need to have adequate literature which can be highly useful for students and professionals in this emerging area of Food Science and Technology. This book is a sincere effort towards the same as a compilation of chapters addressing various preservation and processing technologies in addition to packaging, food laws and regulations. The authors of individual chapters are experts in their respective areas with significant contributions in their fields. The book lays emphasis on conventional technologies inclusive of various unit operations besides certain futuristic technologies such as infrared, non-thermal and minimal processing technologies. The chapters are aimed at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology.