Food processing and preservation cover the process of transforming raw food materials into consumable forms or products by preventing them from microbial, enzymatic or oxidative degradation. The field includes the establishment of knowledge necessary to design and control food processing operations in preserving and improving the stability and accessibility of nutrients and other important quality attributes of foods. The principles and applications of the common preservation methods and new thermal and thermal processing technologies are the focus of the research. Exploration of immediate practical application in improving safety, quality, and efficiency in food manufacturing will prepare graduates for the future of rapidly developing markets.