In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotechnology and membrane application.

Advances have been made in the use of sensors for process control, and the growth of information technology and on-line computer applications continues apace.

In addition, plant investment decisions are increasingly determined by quality assurance considerations and have to incorporate a greater emphasis on health and safety issues.

The content of this edition has been rearranged to include descriptions of recent developments and to reflect the influence of new technology on the control and operations of automated plant. Original examples have been retained where relevant and these, together with many new illustrations, provide a comprehensive guide to good practice.