Traditional food processing technologies in-spite of their effectiveness from a microbial safety standpoint, cause nutritional and sensory food deterioration. This has led to the emergence of novel nonthermal technologies, which also includes application of acoustic fields. Acoustic fields have been gaining increasing recognitions in the food and bioprocessing industries as they improve the process and provide better energy and/or process efficiencies by modifying or adding additional driving force for the transport mechanisms involved. Acoustic fields have an array of applications in food processing operations and the scope of the technology is virtually ever expanding. This book aims to consolidate the various research and developmental work and establish the state of art of the applications of acoustic fields in relation to food (and bio) processing as evidenced by the R&D activities reported in the literature. It covers more than 150 references and is primarily intended for researchers, scientists, graduate and postgraduate students involved in advanced food studies.