Food processing aims to extend the shelf life of food products by preventing spoilage and maintaining their quality.

Dehydration, also known as drying, removes water from food to inhibit microbial growth and extend its shelf life.

Pasteurization is a heat treatment process that eliminates disease-causing microorganisms from food products, ensuring their safety for consumption.

Pickling involves preserving food in a brine solution, which inhibits microbial growth and enhances flavor.

Food additives are substances added to food to improve its flavor, color, texture, or other sensory properties.

Quality control in food processing aims to ensure that food products are safe for consumption, meet regulatory standards, and maintain consistent quality.

High-pressure processing (HPP) applies high pressure to food products to inactivate microorganisms and extend their shelf life.

Enzymes are used in food processing to catalyze specific chemical reactions, such as the breakdown of proteins, carbohydrates, and fats.

Irradiation exposes food products to ionizing radiation to eliminate microorganisms and extend their shelf life.

Food packaging serves to protect food products from contamination, spoilage, and physical damage during transportation and storage.

Fermentation involves the controlled growth of microorganisms, such as bacteria or yeast, to convert food components into desired products, such as yogurt, cheese, and beer.

Modified atmosphere packaging (MAP) involves modifying the composition of gases inside food packaging to extend shelf life and maintain product quality.

Canning involves heating food products in sealed containers to sterilize them and prevent spoilage.

Food labeling serves to provide consumers with essential information about the nutritional content, ingredients, and manufacturer details of food products.

Freezing involves lowering the temperature of food products to inhibit microbial growth and extend their shelf life.