Food industry is transforming to adapt changing consumer behavior and demands. Today, consumers expect the food industry to develop and sustainably produce high-quality, safe, and healthy food products while also addressing several critical sustainability issues such as resource consumption, food loss and waste, and environmental pollution. Supercritical fluid technologies have a major role to play in the rapidly changing food industry due to the advantages they offer. Since realizing the exciting opportunities offered by supercritical fluid technology, different processes have been used in recent years in pharmaceutical and chemical industries. However, the potential of supercritical fluid technology to introduce innovative green food manufacturing technologies and novel food products has not been fully explored yet. This seminar will present the efforts in the Ciftci Lab to innovate food engineering through supercritical fluid technology, and development of a research program that intersect food engineering, food science, material science, and health & nutrition. Case studies on food structure engineering for health and green biorefinery approach via supercritical carbon dioxide will be presented.