This edited book on «Recent Trends in Food Processing – The Global Scenario " provides advances in all major aspects of food processing, in an easy accessible manner. Demand drivers like enhanced sensory quality, safety, nutrition, health, economy of food products by consumers, improves food processing operations. This book entails the application of scientific principles to maintain the natural quality of food by avoiding decay caused by micro-organisms, enzymes in the food or environmental factors such as heat, moisture and sunlight to preserve the food. Food safety has emerged as a global challenge to meet the requirements of all consumers with respect to safety and its nutritional quality. Further processing into high value-added products garners greater revenue for the producer. ><>< The food processing industry wants currently robotics that can meet the unique performance needs of the industry. Equipment designers are turning more to “smart " processing systems. There is a greater computer integration on the manufacturing floor. This provides better control of processing information. As consumer demand continues to increase, the need for increasingly complex equipment will increase as well. These changes will increase the need for employees who are skilled in the operation and maintenance of this equipment. As the equipment becomes more complex, so will the skills required to operate this equipment become more complex. Preparing for these challenges will provide great opportunity. ><>< This book will be a platform for Food Scientists, Food Engineers and Agricultural Scientist along with the Policy makers, Industrialists, Progressive farmers and Entrepreneurs to discuss various issues related to food processing, safety and food security.
