DRYING IS ONE OF THE MOST WIDELY USED FOOD PROCESSING AND PRESERVATION METHODS. IT IS ALSO THE MOST ENERGY INTENSIVE UNIT OPERATION DUE TO THE NEED TO SUPPLY THERMAL ENERGY TO REMOVE LARGE AMOUNTS OF WATER IN FOOD. MORE IMPORTANTLY, EXPOSING FOOD TO ELEVATED TEMPERATURES FOR A PROLONGED PERIOD IS NEEDED TO PRODUCE SHELF-STABLE PRODUCT, WHICH INEVITABLY DEGRADES FOOD QUALITY. THIS POSES A GRAND CHALLENGE FOR ENGINEERS AND FOOD TECHNOLOGISTS TO TACKLE THESE TWO INTERCONNECTED DRYING PROBLEMS. IN THIS PROJECT, WE PROPOSE TO DEVELOP TWO INNOVATIVE DRYING TECHNOLOGIES (A NOVEL ULTRASONIC CONTACT DRYING METHOD AND INNOVATIVE NOZZLE TECHNOLOGIES)TO ACHIEVE THE DUAL GOAL OF IMPROVING PRODUCT QUALITY AND REDUCING PRODUCTION COSTS. OUR PROPOSED WORK WILL BE THE FIRST SUCH ENDEAVOR TO DEVELOP ULTRASONIC CONTACT DRYING AND INNOVATIVE IMPINGING JETS FOR FOOD DEHYDRATION APPLICATIONS. ESPECIALLY IMPORTANT IS THATTHE TWO TECHNOLOGIES ARE COMPLEMENTARY WITH REGARDS TO THE TARGET FOOD PRODUCTS TO BE DRIED. THE ULTRASONIC CONTACT DRYING IS SUITABLE FOR APPLICATIONS FOR DRYING OF LIQUID FOODS, PUREES, AND FRUIT AND VEGETABLES SLICES, WHILE THE INNOVATIVE NOZZLE CAN DRY SOLID PRODUCTS OF VARIOUS SHAPES. THUS, THESE TWO NEW DRYING TECHNOLOGIES COVER A WIDE RANGE OF FOOD PRODUCTS HAVING AN IMPACT ON THE PRODUCTION OF MANY FOOD PRODUCT SECTORS. THE TECHNOLOGIES ENVISIONED IN THIS PROJECT WILL BE SUITED FOR A BROAD RANGE OF INDUSTRIAL DRYING, HEATING, AND OTHER APPLICATIONS. THE GENERATED SCIENTIFIC KNOWLEDGE AND ENGINEERING INFORMATION WILL HAVE LONG-TERM IMPACTS ON THE FOOD AND AGRICULTURE INDUSTRY, RESEARCH COMMUNITY, AND IN THE TRAINING AND DEVELOPMENT OF THE NEXT GENERATION WORKFORCE.