This course consists of lectures and discussion groups covering advanced technologies for food processing, safety and preservation. Technologies covered include thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, radio frequency electric fields, high pressure, ultrasound, irradiation, plasma, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for foods. The course covers physical principles, engineering design of the technologies, efficacy and mechanisms of microbial inactivation along with nutritional-quality retention and enhancement.