Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations and introduces elements of food packaging operations, hygiene aspects, food process design, and economics. It examines the effects of each process on the quality, safety, and physical structure of food products.