<div> As reducing the water content in food ingredients increases shelf life and lowers transportation costs, many ingredients are supplied in powdered form. Powder technology is therefore of great importance to the food industry. Some important consumer food products are also commonly purchased this way.<BR> <br> This book reviews essential topics in the area of food powder and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Chapters in the introductory section review powder production and handling technologies, with the middle section considering essential powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders. The conclusion contains contributions on a wide range of different powders produced and used in the food and beverage industries, such as dairy powders, fruit and vegetable powders and coating foods with powders.</div>