Food engineering refers to a broad field of food technology that includes several disciplines like agriculture, chemistry, food science, engineering and microbiology. It involves the use of engineering principles for the storage, processing, and distribution and delivery of food materials. Agricultural engineering is the field of engineering that deals with the design, development and improvement of agricultural machinery and equipment. It combines agricultural science, and engineering expertise and knowledge to create technologies and processes that increase the production and productivity of agriculture by making better use of natural resources and conserving them for future use. The agrifood industry encompasses traditional and innovative food production technologies. These include vertical farming and precision farming. This book unravels the recent studies in the field of food and agriculture engineering. It consists of contributions made by international experts. As this field is emerging at a rapid pace, the contents of this book will help the readers understand the modern concepts and applications of the subject.