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Food science including the processing and preservation aspects is an interdisciplinary subject involving topics from chemistry, microbiology, engineering operations and technological processes. These topics need an interactive approach to enable one to gain a proper perspective and insight into the subject. The fast emerging food biotechnology, involving the use of genetically modified foods and food products, has become controversial even though the use of micro-organisms and microbial products in food processing has been in practice for centuries. The first volume of Handbook of Food Processing Technology deals with basic concepts of fruits and vegetables, major processed fruits and packaging of fruits and vegetables, and is divided into three sections.