Engineering and Food for the 21st Century is one of the most significant additions to the Food Preservation Technology Series. This book is the result of a tremendous effort by the authors, the publisher, and the editors to put together, as never before, a comprehensive overview on what is current in food engineering. This is a very well balanced book in several ways; it covers both fundamentals and applications and features contributions from food engineers in the professional and educational domains. This book conveys many significant messages to food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well established principles, the benefits of developing the field by bringing together experts from industry, academia, and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles.