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The book discusses the recent advances in the field of food processing. It includes the recent technologies and researches in the field of food processing and preservation. The book consists of seventeen chapters and scientific knowledge presented in these chapter included drying of different food products, development of different value-added food products from food industry by -products, development of some functional drinks. In addition this book discuss the utilization of different underutilized food crops for their incorporation in the human food chain. The drying method discussed in this book are micro-oven drying, electrohydrodynamic drying and thin-layer drying kinetics. These drying methods have been applied for different food products for analysis the effect on the final quality of dried food product. Utilization of fisheries waste for development of valuable resources for sustainable development are also discussed. Utilization of millet, chai and amaranth flour for development of different food products are also presented. The book also discusses the development of functional drink from beetroot juice and sea buckthorn juice. Furthermore,feature about the techniques like flavour encapsulation and carbon nanotube are discussed. Quality changes in food products during storage and measures to control the quality loss during storage are presented in different chapter. Recent trend in food packaging is also discussed in this book.