Food is considered as the oldest and most enduring science of the civilization. It is the basis of sustenance. From the era of applying fire to food, humans have enrolled in a continuous development of transforming natures harvest into safe, palatable and long lasting nourishment. In the past few decades food processing have evolved to a great extent. It has amalgamated scientific principles of processing with consumer health and global food security. Technologies that were laboratory curiosities a generation ago are now finding their way onto factory floors and into the foods we place on our tables. The book, New Age Food Processing, documents the fundamentals of these technologies along with their application with a multi-disciplinary frontier of the twenty-first century processing science. The book is organized to guide the reader from the foundational to the frontier. The first section is about conventional processing techniques and its evolution over the years following the modern regulatory regimes and health-driven consumer demand.