Julian Martínez obtained his PhD (2005) in Food Engineering at the University of Campinas, Brazil where he is now Associate Professor. His research fields are supercritical fluid and pressurized liquid technologies, bioactive compounds and the recovery of industrial by-products, mainly focused on food. He leads the Laboratory of High Pressure in Food Engineering (LAPEA) and is a member of the editorial board of The Journal of Supercritical Fluids. He has supervised 10 doctoral theses and published over 100 articles in peer reviewed journals. Ana Carolina de Aguiar is a Professor at the Natural Science Center (CCN), Federal University of São Carlos, Brazil. Her main areas of expertise are developing high-pressure processes applied to food materials and designing systems to protect, load, and deliver bioactive compounds. She has experience in extraction with supercritical fluids, pressurized liquids, ultrasound, process integration, cost estimation, fabrication of carrier systems by micro fluidization, as well as analytical techniques for separation, identification, and quantification of compounds. Juliane Viganó is a Professor at the Natural Science Center (CCN), Federal University of São Carlos, Brazil. She has worked with high-pressure technologies to obtain and process bioactive compounds from food-related raw materials. Among her subject areas are supercritical fluid and pressurized liquid extraction, processes integration, production and impregnation of aerogel, food waste management, and purification and chemical characterization of bio compounds.

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• 1. Introduction2. Fundamentals3. Supercritical fluid extraction4. Separation of liquid mixtures5. Adsorption6. Impregnation7. Drying8. Physical processing9. Particle formation and coprecipitation10.Reactions in supercritical media11. Enzyme and microorganism inactivation12.Food industry – Current practice and future challenges13. Projecting supercritical fluid processing units for food products