The food processing sector is witnessing a transformative shift with the integration of advanced technologies that enhance safety, quality, and sustainability. This chapter provides an overview of emerging techniques, including High-Pressure Processing (HPP), Pulsed Electric Field (PEF) technology, Cold Plasma, 3D Food Printing, Ultrasound, Microwave and Radio Wave processing, and Nanotechnology. Each technology is explored in terms of its principle mechanism and application. HPP uses intense pressure to inactivate microorganisms, preserving food quality and extending shelf life. PEF employs short bursts of high voltage to disrupt cell membranes, effectively pasteurizing liquids while retaining nutritional content. Cold Plasma generates reactive species at low temperatures for pathogen inactivation on food surfaces, offering a chemical-free safety solution. 3D Food Printing merges digital design with food-grade materials for creating customized, complex food structures, applicable in personalized nutrition and food design. Ultrasound utilizes high-frequency sound waves to enhance processes like extraction and microbial inactivation, benefiting products such as juices and dairy. Microwave and Radio Wave processing apply electromagnetic radiation for rapid heating, improving cooking efficiency. Lastly, Nanotechnology is highlighted for its role in enhancing food safety, packaging, and bioavailability of nutrients. This chapter equips readers with a comprehensive understanding of these cutting-edge technologies and their potential to redefine food processing.