Professor Thijssen was one of the most creative and stimulating advocates of applying chemical engineering principles to food process engineering. His scientific work focussed on preconcentration and drying of food materials and so it was appropriate that this was chosen to be the topic of the symposium held to honour his memory. This volume provides good state-of-the-art overviews in the field of preconcentration and drying of food materials. Of particular interest will be the some novel approaches to preconcentration of functional food liquids (taste, quality, functional properties as criteria), and the contributions on measurement techniques for drying research and modelling/control of such drying processes.