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Food preservation is a critical aspect of the food industry that encompasses various techniques and processes to maintain the quality and nutritional value of food products. The ultimate goal is to maximize the benefits derived from these foods while ensuring their longevity and safety for consumption. The field of food preservation includes activities ranging from agricultural planning and production to the packaging and distribution of food items. By implementing effective preservation methods, it is possible to overcome challenges associated with improper agricultural planning, create value-added products, and offer dietary diversity.The book "Food Processing and Preservation" aims to provide readers with the latest research, knowledge, and advancements in the field of food processing and preservation. It covers a wide range of topics, including the chemical, physical, quality, and engineering properties of food materials. By striking a balance between fundamental principles of chemistry and engineering and their practical application in food processing and preservation, the book offers a comprehensive understanding of the subject matter.