also used in food dehydration processes. The purpose of dehydration is to prevent the growth of molds in food, which only build when moisture is present. This process can be applied to vegetables, fruits, meats, and fish, for example. Packaging Food packaging technologies are used to extend the shelf-life of products, to stabilize food (preserve taste, appearance, and quality), and to maintain the food clean, protected, and appealing to the consumer. This can be achieved, for example, by packaging food in cans and jars. Because food production creates large amounts of waste, many companies are transitioning to eco-friendly packaging to preserve the environment and attract the attention of environmentally conscious consumers. Some types of environmentally friendly packaging include plastics made from corn or potato, bio-compostable plastic and paper products which disintegrate, and recycled content. Even though transitioning to eco-friendly packaging has positive effects on the environment, many companies are finding other benefits such as reducing excess packaging material, helping to attract and retain customers, and showing that companies care about the environment. Energy for food processing To increase sustainability of food processing there is a need for energy efficiency and waste heat recovery. The replacement of conventional energy-intensive food processes with new technologies like thermodynamic cycles and non-thermal heating processes provide another potential to reduce energy consumption, reduce production costs, and improve the sustainability in food production. Heat transfer in food processing Heat transfer is important in the processing of almost every commercialized food product and is important to preserve the hygienic, nutritional and sensory qualities of food. Heat transfer methods include induction, convection, and radiation. These methods are used to create variations in the physical properties of food when freezing, baking, or deep frying products, and also when applying ohmic heating or infrared radiation to food. These tools allow food engineers to innovate in the creation and transformation of food products. Food Safety Management Systems (FSMS) A Food Safety Management System (FSMS) is "a systematic approach to controlling food safety hazards within a business in order to ensure that the food product is safe to consume." In some countries FSMS is a legal requirement, which obliges all food production businesses to use and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP). HACCP is a management system that addresses food safety through the analysis and control of biological, chemical, and physical hazards in all