Dense phase carbon dioxide (DPCD) is a non-thermal food preservation technique for highly heat-sensitive, perishable food commodities like fruit juices, beverages, and other liquid foods. It is a continuous process, which utilizes pressurized CO2 (pressure 1/10th to that of the HHP) with a mild temperature of 30–50°C in food processing. This technology can be used in combination with other non-thermal techniques like high hydrostatic pressure (HHP), ultrasound, irradiation, and pulsed electric field (PEF). This chapter focuses on the food processing and preservation aspects of DPCD along with its advantages and disadvantages.