Canning involves sealing food in airtight containers and heating it to a high temperature to kill microorganisms and prevent spoilage.

Food processing aims to extend the shelf life of food products by inhibiting microbial growth and preventing spoilage.

Drying involves removing water from food through evaporation, which inhibits microbial growth and extends shelf life.

Pasteurization involves heating milk to a specific temperature for a specific duration to kill harmful bacteria while preserving its nutritional value.

Curing involves adding salt or sugar to food to draw out moisture and inhibit microbial growth, often used for preserving meat and fish.

Pickling involves immersing food in a vinegar solution to create an acidic environment that inhibits microbial growth.

Fermentation involves the breakdown of complex carbohydrates into simpler sugars by microorganisms, often used in the production of alcoholic beverages, yogurt, and sauerkraut.

Smoking involves exposing food to smoke from burning wood or other materials, which imparts a distinct flavor and inhibits microbial growth.

Preservation involves adding chemical preservatives to food products to prevent spoilage and extend shelf life.

Ultra-High Temperature (UHT) Processing involves heating food to a very high temperature for a short duration to sterilize it and extend shelf life.

Vacuum Packaging involves removing oxygen from food packaging to create an anaerobic environment that inhibits microbial growth.

Homogenization involves breaking down fat globules in milk to evenly distribute them throughout the liquid, resulting in a smooth and consistent texture.

Fermentation involves the addition of beneficial microorganisms to food to convert food components into desired products, such as lactic acid in yogurt or alcohol in beer.

Irradiation involves exposing food to ionizing radiation to kill microorganisms and extend shelf life without significantly altering the food's nutritional value or sensory properties.

High-Pressure Processing (HPP) involves applying high pressure to food to inactivate microorganisms and enzymes, extending shelf life and preserving nutritional value.