**1. Introduction**

Domestic food processing goes a long way back in time, for example, heat for cooking was used 1.9 million years ago. Nowadays, food and meal preparation seems to be moving out of the home kitchen into factories, and pre-processed or processed/convenience foods are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of their food on health, and demand foods that have a high nutritional quality, and aroma and natural flavor similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food in order for nutrients to be released and be made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the nutritional value of food and its physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility, bioavailability, and overall nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide products with good quality and high nutritional value, along with a stable shelf life.

This Special Issue aims to shed some light on the latest knowledge and developments regarding the effects of food processing and storage on biochemical and nutritional changes.
