The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. This book reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image acquisition, hyperspectral and multispectral imaging, tomographic techniques and image processing. The middle group of chapters considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure, while the conclusion focuses on the current and future applications of computer vision in specific areas of the food and beverage industries, such as quality control of meats, gain quality evaluation and the evaluation and control of fruit, vegetable and nut quality.