The course aims to impart to the students an operational knowledge of a number of non-thermal technologies and their products, which are increasingly finding applications in food industry. In this sense, the need and theory of non-thermal technologies, inactivation mechanism(s), “hurdle” concept and applications in new and emerging food production technologies like HHP, PEF and Ozone shall be given. In this respect it gives a full insight to the student for effective utilization of the recently developed food processing technologies that preserve foods but also retain to a greater extent their nutritional quality and sensory characteristics by reducing the reliance on heat as the main preservative action. Educate students to apply selected non-thermal technologies for a typical food to improve the microbial and biochemical quality in production. Equip students with techniques, skills and engineering tools necessary for application of these technologies.