This handbook includes both fundamental concepts and practical aspects of thermal processing of food and provides up-to-date information on technological developments within the food industry. The comprehensive coverage combines microbiology, chemistry and nutrition, thermodynamics, process development, packaging, process control and instrumentation, thermal processing equipment, quality control and assurance, and more- all in one convenient volume. The book includes in-depth reviews of new generation packaging materials and technologies, equipment, and process control and automation, and covers industrial quality assurance and control and thermal processing regulations.