This is a comprehensive work on emerging food processing technologies, efficient utilisation of co-products from different food crops and their food safety and quality evaluation methods, and impact assessment and marketing strategies of developed food technology to address the contemporary issues of food processing industry. It involves a systematic discussion, considering present status and even future prospects, of processing of specific crops including oilseeds, cereal crops and horticultural crops. The articles take up the approach of probiotics as health foods, use of biodegradable plastics for food packaging, application of cryogenics as in grinding of spices and microwave heating in foodgrains processing. With reference to studies on the subject, they evaluate aspects relating to protein quality, nutritional quality and microbial quality.