The present book provides comprehensive coverage of the processing and preservation techniques of food that include food process engineering, consumption of food processing industries, emerging technology in food preservation, fruit and vegetable processing, preservation of fruits and vegetables, investigation of food borne disease out breaks, food preservation through pickling and preservation through canning, freezing and drying.

This is an ideal text cum reference book for UG and PG students offering courses in food science, food technology and home science. Besides, researchers and professionals in the food processing industry would also find this book extremely rewarding.