In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. This book presents topical research in the study of food engineering, including: ozone technology in the food industry; current trends in drying and dehydration of foods; strategies for extending the shelf-life of foods using antimicrobial edible films; developments in high-pressure food processing; as well as tempering and polymorphism during chocolate manufacture.