Traditionally, food processors have relied on heat for sterilization and preservation. This method, however, has several disadvantages -- one of the most significant being the adverse effect on food texture. Pulsed Electric Fields (PEF) has emerged as an attractive alternative to thermal methods and is of interest to those working in engineering, processing, food safety, and sensory analysis. Processing foods with high intensity PEF is a new technology to deactivate micro-organisms and enzymes with only a small increase in food temperature. This technology is attracting a great deal of interest around the world. Preservation of Foods with Pulsed Electric Fields is a unique and original source of information on this subject. It is the perfect resource for busy professionals in the field who want to keep up with emerging technologies.