part Part I: Introduction: Processing, Safety, and Quality -- chapter 1 Chapter Food Preservation Technologies -- chapter 2 Chapter Overview of Food Safety -- chapter 3 Chapter Food Quality Perception -- part Part II: Evaluating the Safety and Quality of Foods -- chapter 4 Chapter Models for Microorganism Inactivation: Application in Food Preservation Design -- chapter 5 Chapter Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry -- chapter 6 Chapter Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer’s Perspective -- part Part III: Effects of Specific Technologies on Safety and Quality -- chapter 7 Chapter Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers -- chapter 8 Chapter Alternative Heating Technologies -- chapter 9 Chapter Acrylamide Formation and Reduction in Fried Potatoes -- chapter 10 Chapter Safety and Quality Effects in Foods Stored under Modi ed Atmosphere Conditions -- chapter 11 Chapter Effects of Chilling and Freezing on Safety and Quality of Food Products -- chapter 12 Chapter Drying and Dried Food Quality -- chapter 13 Chapter Safety and Quality of Irradiated Food -- chapter 14 Chapter Improving Food Safety and Quality by High-Pressure Processing -- chapter 15 Chapter Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing -- chapter 16 Chapter Food Quality and Safety Issues during Pulsed Electric Field Processing -- chapter 17 Chapter Solid–Liquid Separations in Food Processing: Relevant Aspects in Safety and Quality -- part Part IV: Integrative Approach: Safety and Quality in Food Plant Design -- chapter 18 Chapter The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design -- chapter 19 Chapter Development and Implementation of Food Safety Programs in the Food Industry.