Amit K. Jaiswal, PhD, is an Assistant Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University and earned his master’s degree from Jiwaji University, India, and PhD in Food Technology from Dublin Institute of Technology, Ireland. He has published numerous book chapters, peer-reviewed research papers, and delivered a number of presentations at national and international conferences. His research focuses on novel processing technologies, functional and nutritional ingredient extraction from plant natural resources, and the valorization of food industry waste for the production of high value-added products.

• Editor, Contributors, 1. Introduction and Plan of the Book, Section I Conventional Processing Technology, Section II Impingement Processing Technology, Section III Electromagnetic Processing Technology, Section IV Physicomechanical Processing Technology, Section V Pulse Electric Field Processing Technology, Section VI Chemical Processing Technology, Section VII Radiation Processing Technology, Section VIII Biological Processing Technology, Index

Amit K. Jaiswal, PhD, is an Assistant Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University and earned his master’s degree from Jiwaji University, India, and PhD in Food Technology from Dublin Institute of Technology, Ireland. He has published numerous book chapters, peer-reviewed research papers, and delivered a number of presentations at national and international conferences. His research focuses on novel processing technologies, functional and nutritional ingredient extraction from plant natural resources, and the valorization of food industry waste for the production of high value-added products.

• Editor, Contributors, 1. Introduction and Plan of the Book, Section I Conventional Processing Technology, Section II Impingement Processing Technology, Section III Electromagnetic Processing Technology, Section IV Physicomechanical Processing Technology, Section V Pulse Electric Field Processing Technology, Section VI Chemical Processing Technology, Section VII Radiation Processing Technology, Section VIII Biological Processing Technology, Index

Amit K. Jaiswal, PhD, is an Assistant Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University and earned his master’s degree from Jiwaji University, India, and PhD in Food Technology from Dublin Institute of Technology, Ireland. He has published numerous book chapters, peer-reviewed research papers, and delivered a number of presentations at national and international conferences. His research focuses on novel processing technologies, functional and nutritional ingredient extraction from plant natural resources, and the valorization of food industry waste for the production of high value-added products.

• Editor, Contributors, 1. Introduction and Plan of the Book, Section I Conventional Processing Technology, Section II Impingement Processing Technology, Section III Electromagnetic Processing Technology, Section IV Physicomechanical Processing Technology, Section V Pulse Electric Field Processing Technology, Section VI Chemical Processing Technology, Section VII Radiation Processing Technology, Section VIII Biological Processing Technology, Index