Water reuse in the food and beverage industry can pose significant challenges due to high wastewater concentrations and stringent water quality requirements. This session will describe solutions to wastewater treatment and reuse challenges faced by the food and beverage industry, including a unique physical/chemical and biological treatment train for water reuse in soy protein extraction, an assessment of water reuse costs in the beverage and dairy industries, and a water reuse approach for a frozen dessert manufacturer to reduce water and wastewater utility costs.