Innovative food processing technologies have been widely investigated in the food processing sector in recent years. These technologies offer advantages for advancing the quality of conventional and traditional foods and for combating the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to explore these novel technologies for further use by the food industry. This book presents a comprehensive overview of innovations in food science to tackle the challenges of food safety, nutritional security and sustainability and pinpoints the trends in future research and developments. It has four parts: Overview of Food Industry, Food Safety, Nutritional Security and Sustainability, and Emerging Technologies and Innovations. The topics have been distributed into 25 chapters from different areas of food science and technology, which balances perspectives and vision for innovations in the developing world globally. The first part “Overview of Food Industry” provides an overview, role of innovation in the food industry and application of nanotechnology with many opportunities and challenges in various food sectors. The second part concerns the development of new vibrant technologies for achieving “Food Safety”. A major goal for food scientists is to produce healthy and safe foods for consumers.

The third part is devoted to “Nutritional Security and Sustainability” of the food and agricultural sector. The aim is to provide enough food, with quality, to meet the nutritional needs of a growing population and to conserve natural resources for future generations. A sustainable food system supports food security, makes optimal use of natural and human resources and provides the consumer with nutritionally adequate, safe, healthy and affordable food for the present and future generations. Changes in both food consumption and food production are important to ensure more sustainable food systems and to achieve food and nutrition security. The fourth part deals with “Emerging Technologies and Innovations” in the food sector. In recent years, with the aim to improve, or replace, conventional processing technologies in order to deliver better quality and consumer need-based food products, several innovative technologies, also referred to as “emerging” or “novel” technologies, have been proposed, investigated, developed and, in some cases, implemented.