Drying technologies are crucial to modern food science, playing a vital role in preserving quality, extending shelf life, and enhancing the nutritional value of foods. Novel Drying Technologies in Food Science brings together the latest developments in food drying methods, offering readers a clear and accessible overview of both conventional and emerging techniques. Covering topics ranging from spray drying and freeze-drying to cutting-edge approaches such as nanoencapsulation and infrared-assisted drying, this book highlights how innovative technologies are shaping the future of food processing. The text emphasises practical applications, sustainability benefits, and how optimised dehydration processes can contribute to reducing food waste, improving product stability, and supporting global food security. Readers will gain valuable insights into the science, technology, and industrial applications of food dehydration, making this an essential reference for food scientists, technologists, students, and industry professionals. The advantage of this book lies in its balanced presentation of theoretical concepts and real-world applications, offering both foundational knowledge and insights into advanced strategies. Designed to support both academic learning and practical decision-making, this volume serves as a bridge between research and industry practice. Novel Drying Technologies in Food Science offers a comprehensive resource for anyone involved in food technology, innovation, and sustainable food preservation, whether developing new food products or refining existing processes.