Membrane technology has emerged as one of the most promising novel technologies in food processing due to its ability to achieve selective separation, concentration, purification, and fractionation without the application of excessive heat. In the context of modern food processing and shelf-life extension, membrane processes such as microfiltration, ultrafiltration, nanofiltration, reverse osmosis, electrodialysis, and membrane distillation offer efficient, energy-saving, and quality-preserving alternatives to conventional thermal and chemical methods. The growing demand for minimally processed foods with enhanced nutritional and sensory attributes further strengthens the relevance of membrane technology in the food industry. Membrane separation operates on the principle of selective permeability, where specific components of a mixture pass through a semi-permeable membrane under the influence of driving forces such as pressure, concentration gradient, or electrical potential. Unlike traditional separation techniques like evaporation and distillation that rely heavily on heat, membrane processes are generally carried out at ambient or low temperatures. This characteristic is particularly advantageous in food systems, as it prevents thermal degradation of heat-sensitive nutrients, flavors, and bioactive compounds. As a result, membrane technology aligns well with the objectives of novel food processing methods aimed at preserving natural quality. In dairy processing, membrane technology has revolutionized product development and efficiency. Microfiltration is widely used for bacterial removal from milk, thereby improving microbiological quality and extending shelf life without