Preserving food to extend its shelf life, while ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new preservation techniques. With its distinguished editors and international team of contributors, Food Preservation Techniques provides an authoritative review of these developments and the ways they can be combined to preserve particular foods. Topics include the new generation of natural preservatives, the application of traditional preservation techniques, the use of biotechnology, and the challenges in combining new and old techniques in a way that preserves sensory quality without compromising product safety.