Supercritical fluids have gained increasing attention in the scientific community and industries, in which their application can lead to valuable products by means of green and sustainable processes. Food processing is one of the greatest application fields of supercritical technology, which can help produce new and natural ingredients; it is increasingly applied by research groups in universities including food engineering schools. As many supercritical fluid technologies are consolidated at industrial scale for food processing, their fundamentals and applications increasingly need to be studied by the future professionals of food science, engineering, and technology. Supercritical Fluid Technology for Food Processing: Fundamentals and Applications aims to bring a didactic approach to supercritical fluid technologies considering the specific aspects of their use in food processing, including the issues that must be considered in a food industrial plant. This includes the chemical and physical fundamentals, thermodynamics, mass transfer, and main unit operations. After introducing the field and the fundamentals specific to food processing, the chapters move through extraction, separation, adsorption, impregnation, drying, physical processing, particle formation and coprecipitation, reaction, as well as Enzyme and microorganism inactivation. The book concludes with a chapter on current practice and future challenges, as well as a look at project formulation for developing new food products. Supercritical Fluid Technology for Food Processing: Fundamentals and Applications provides an accessible reference text for late undergraduate and graduate/postdoc students and those teaching primarily at the interface of Food Science/Engineering and Chemical Engineering, as well as Agro-industrial Engineering, and Chemistry.