• Thermal processing technologies and energy transfer emerge as a unifying paradigm, with studies on microwave thawing, ohmic heating, direct resistance heating, and heat‑treatment system design shaping safe, high‑quality, shelf‑stable foods across multiple processing contexts [3], [4], [6], [8], [17].

• Edible films and biopolymer packaging converge on barrier performance, material plasticity, and environmental stability to extend shelf life and enable edible packaging applications, evidenced by moisture permeability, plasticizer effects, and protective packaging strategies [2], [10], [12], [15].

• Extrusion-based processing and structure formation emerge as central to food morphology control, highlighting extrusion technology, starch expansion, and extrusion‑cooked materials for texture tuning and ingredient integration [5], [7], [18].

• Fermentation and solid‑state bioprocessing recur as design‑oriented approaches for value addition in foods and feeds, emphasizing fermenter design for solid‑state systems and fermentation of agricultural biomass [14], [16].

• Water interactions and hydration phenomena underpin material behavior, digestibility, and processing performance, linking hydration dynamics, resistant starch chemistry, and food structure to processing and nutrition outcomes [9], [13], [20].