Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food. Covers the biochemical changes of food ingredients during extrusion cooking Discusses the design aspect of the extruder as well as how to design an extruder Provides insightful knowledge on pet feed and aqua feed Explores new extrusion technologies such as 3D and 4D printing Brings the biochemical aspect with the engineering aspect of food extrusion