Food engineering is one of the most important sciences because it relates to food processing which is very necessary for human nutrition. In every year appears new developments in the field of food engineering. This book includes the following chapters: Chapter one describes the effect of magnetic field on white cheese yield percentage and qualitative properties; Developing method of steam extraction is covered by Chapter two; Chapter three discusses food drying by using halogen oven; Chapter four covers the effect of UV radiation on the microbial and chemical water quality; Chapter five is about the use of ohmic heating in phenolic compounds extraction of wheat bran; Chapter six covers the use of the microwave in essential oils extraction from some types of umbellifer family plants and, finally, Chapter seven discusses specification of locally sheep milk fat in Iraq.