Non-thermal operations in food processing are an alternative of thermal operations in order to retain the quality and organoleptic properties of the food products. This volume covers the different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. Based on this, the book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It further provides information with the result and description of new emerging technologies for both academic and industrial research. Aimed at Graduate Students, Professionals in Food Engineering and Food Technology, Biological Systems Engineering, this book: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations.