Rachna Sehrawat is currently affiliated with the Food Engineering Department at National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. She has in-plant training experience at Britannia Biscuits Pvt. Ltd. and Nestle India. She also has worked as a Quality Assurance Executive at Food Coast International, in Jalandhar, India. She has taught at Doon Valley Institute of Engineering & Technology, Haryana, India, and at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. She has published technical papers and review articles in different international and national journals and has written several book chapters. She is a member of several professional societies at national levels. Her research interests include fruits and vegetables processing; drying; dairy technology, and fermentation. She holds BTech in Food Technology from Chaudhary Devi Lal Memorial Engineering College (CDLMEC), Haryana, India; and a Master of Technology (Food Engineering and Technology) from Sant Longowal Institute of Engineering & Technology (SLIET,) Punjab, India. She is presently pursuing her PhD at the Food Engineering Department at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India.

Khursheed A. Khan is an Assistant Professor in the Department of Agricultural Engineering at the College of Horticulture, Mandsaur, of Rajmata Vijayaraje Scindia Agriculture University (RVSKVV), Gwalior, India. He has acquired proficiency in the field of postharvest processing through his experience in food industry, research, and teaching by working at national and international level for more than 13 years, with particular experience in the production and quality control of processed food products such as tomato ketchup, sauces, salad dressings, and mayonnaise. He has been awarded a certificate in "Essential HAACP Practices" from The Royal Society for the Promotion of Health, UK. He has taught several courses at the Awassa College of Agriculture at Debub University of Ministry of Education, Ethiopia. He prepared a "Training Manual on Food Processing" for the Technical and Vocational Program in food processing, run by the Ministry of Education, Federal Democratic Republic of Ethiopia, during his service in Ethiopia under UNDP Capacity Building Program. He has published more than 25 research papers in national and international journals as well as many conference papers. Khursheed Alam Khan acquired his bachelor degree in Agricultural Engineering from Allahabad Agricultural Institute, University of Allahabad, and his master's degree in Postharvest Engineering and Technology from Aligarh Muslim University, Aligarh.

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico-Mayaguez Campus; and Senior Acquisitions Editor and Senior Technical Editor-in-Chief in Agriculture and Biomedical Engineering for Apple Academic Press Inc. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering in 1986 from the College of Engineers and Surveyors of Puerto Rico. On September 16, 2005, he was proclaimed as "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of 45 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 25 books. He received his BSc degree in engineering from Punjab Agricultural University, Ludhiana, India; his MSc and PhD degrees from Ohio State University, Columbus; and his Master of Divinity degree from Puerto Rico Evangelical Seminary, Hato Rey, Puerto Rico, USA.

Prodyut Kumar Paul, PhD, is presently working as Associate Professor and Head, Pomology and Postharvest Technology, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Cooch Behar, West Bengal, India. Dr. Paul is a food technologist with special interest in fruits and vegetables technology. Previously, he served as Associate Professor at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. Dr. Paul has published about 30 research papers in different international and national journals and has written several book chapters, practical manuals, popular articles, and monographs. He has received many academic distinctions in his 15-year teaching career. He has been nominated by the Indian Council of Agricultural Research, New Delhi, for international training on Non-chemical/Non-thermal Processing and Membrane Technology at Washington State University, Pullman, USA. His research interests include extraction, characterization, and stabilization of bioactive phytochemicals in different food matrix as well as their loss prevention through non-thermal processing. He has guided several students for their master and doctoral degree programs. He is member of many professional societies and has been reviewer of many journals. Dr. Paul obtained his Master of Science in Food Technology from the Central Food Technological Research Institute, Mysore, India, and PhD degree from Uttar Banga Krishi Viswavidyalaya, Cooch Behar, West Bengal, India.

Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods.

There is an urgent need to explore and investigate waste in the processing of fruits and vegetables and how different processing technologies can be used most effectively. This volume, in short, conveys the key concepts and role of different technology in processing of fruits and vegetables, keeping mind the special processing requirements of fruits and vegetables, waste issues, nutritional value, and consumer concerns.

This volume offers a wealth of information on today's technology for fruit and vegetable processing and will be a valuable resource for industry professionals, agricultural/food processing researchers, faculty and upper-level students, and others.

Worldwide Status and Scope of Processing of Fruits and Vegetables