Carvacrol is a monoterpene phenol found in essential oils of aromatic plants such as thyme and oregano. It is used as a food additive and as a fragrance in cosmetic products. As explored in the five chapters of this book, carvacrol also has applications in health due to its antibacterial and antifungal effects. Chapter One includes an overview of the biological and therapeutic properties of carvacrol. Chapter Two discusses carvacrol's potential as part of a barrier technology in the thermal processing of meat products to limit and control the growth of pathogenic microorganisms. Chapter Three deals with the antibiofilm properties of carvacrol and its potential to control biofilm formation in meat, dairy, and fresh produce industries. Chapter Four provides an in-depth review of the emulsification of essential oils that contain carvacrol, addressing various preparation methodologies and types of stabilizers. Lastly, Chapter Five details strategies, preparation methods, and trends in connection with carvacrol encapsulation.