"GeneralIntroduction In the context of this chapter, shockwave refers to a pressure wave that spreads through aliquid environment and acts destructively on its surroundings, while shockwave treatment is theresulting emerging method of deep intracellular disintegration that has been thesubject of intensified research since 2010(Vochozka and Maroušková, 2017). The technology has not fully penetrated into the market yet, as thefirstsystemswerebasedontheuseofexplosivesandsufferedfromaplethoraoftechnologicaldrawbacks(Odaetal.,2008)thatdidnot meetindustrialrequirements(Bolumaretal.,2013).Nevertheless,TyersandBrown(TyersandBrown,2018)indicatethatshockwaves are about to become tomorrow's cutting-edge food processing technology that will help generate new, safe, and great-tasting foods while maintaining many of the natural characteristics that consumers expect. The latest prototypes operate on the principle of wire explosions (Iwasaetal.,2014a)andunderwatershortcircuits(Maroušeketal.,2015a)(notbeconfusedwiththephenomenonofpulsedelectricfield, alsoknownasirreversibleelectroporation;forthisseeGolbergetal.,2016,andKotniketal.,2015).Bothwireexplosionsandunderwater shortcircuitsarecurrentlystillindevelopment(Henzanetal.,2018);however,theyaregettingcloserandclosertocommercialapplication (Shimojimaetal.,2018)"