Drying is a very old process designed to remove water from food products to extend their self-life, among many benefits. Because convective drying is a very energy-intensive process, novel drying technologies have to be studied to give rise to more efficient and economical dryers. Based on recent experimental and numerical studies, combining electric or electromagnetic fields with conventional air drying can reduce the drying time and increase the quality of dried products, whereas limiting the energy consumption. The principles of hybrid technologies such as microwave-assisted drying, radiofrequency drying and electro-hydrodynamic drying are presented in this chapter. Multi-physical models have finally to be developed to help engineers in the design and the optimization of such innovative drying processes.