The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer?s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruitsvegetables, milk and meatpoultryseafood.