Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed. Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking. Food technology is advancing towards low-cost effective technologies, utilisation of indigenous raw materials, bio-friendly processes with emphasis on integrated technology and high level pursuit for total technology with underpinning of food safety, health and nutrition to all sections of the population. Nutraceuticalis related with a food or food product that reportedly provides health and medical benefits include all the dietary supplements, functional food and medical food. Food and nutrition companies foresee a great deal of promise from nanotechnology in novel food products. This book covers a full range of issues related to quality and safety in the food industry that meets current demands for added value and guaranteed safety. It would prove an invaluable guide to researchers and students in the fields of food science, food engineering and agricultural engineering.