The food industry is one of the largest commercial enterprises in the world today representing important contributions of the gross national product of many countries. Numerous raw materials and products in this industry are in powdered or particulate form, and their optimum characterization, for processing purposes rely heavily in a deep knowledge of particle technology. Characterization and processing aspects of unit operations involving granular solids of particular relevance to the food industry are discussed in this article. Theoretical considerations, operating principles, and applications in characterization and processing of different food particulates are reviewed. The food industry should make more efficient use of its many processes involving powders and particulates in order to provide high quality products. In this sense, future competitiveness may be critically dependent on knowledge originated by research activities in particle technology applied to food materials.