The Food Processing and Packaging Technologies focuses on investigations of physical and microbial effects that processing and packaging steps have on the potential public health impact of foods in terms of food safety, quality and nutrition. Food Processing and Packaging Technologies research centers deals with pasteurization, extended shelf-life and sterilization. This session discusses various issues on food processing and packaging technologies which include validation of novel technologies for sterilization, pasteurization and decontamination of dried ingredients and minimal processing of fresh produce.