This volume details cutting-edge approaches to harnessing the potential of essential oils (EOs) extracted from food by-products, transforming waste into valuable resources for food preservation, enhanced nutrition, and functional food product development. This comprehensive guide takes readers through a variety of modern extraction techniques, including microwave-assisted, ultrasonic-assisted, enzyme-assisted, and supercritical fluid extraction methods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.  Authoritative and cutting-edge, Essential Oil Extraction from Food By-Products aims to provide protocols that ensure high yields of essential oils while preserving their bioactive properties, making them ideal for a wide range of food applications.