Food processing and preservation encompasses the transformation of raw food materials into consumable forms or products by preventing their degradation due to microbial, enzymatic, or oxidative processes. This field emphasises the establishment of knowledge to design and control food processing operations, thereby preserving and enhancing the stability and accessibility of nutrients and other essential quality attributes of foods. The research focuses on the principles and applications of conventional preservation methods and emerging thermal and thermal processing technologies. The exploration of practical applications in enhancing food safety, quality, and efficiency equips graduates for the future of rapidly evolving markets.