Developments in food processing and control practices give food industry new horizons, such as: food processing without heat treatment; insitu control of products with electrochemical enzyme sensors; fast and precise measurments and detection of contaminating microorganisms; control of fluxes in order to maximize unwanted side reactions; intelligent packaging and protein restructuring for increased shelf life and new products; systems in formulation and in line addition of heat sesitive flavour and colourants into products; and the use of food grade microorganisms in human health. This text should benefit food scientists, food enginners, and those working in the food industry and related areas.