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been helpful in improving food security and has opened avenues for employment at all levels. Importance of Food Processing and Preservation U n It has already been mentioned that food processing is a branch of t manufacturing wherein raw materials are transformed into intermediate I A - foodstuffsoredibleproductsthroughtheapplicationofscientificknowledge n N and technology. Various processes are used to convert bulky, perishable d t and sometimes inedible food materials into more useful, concentrated, T i c i shelf-stable and palatable foods or potable beverages. Changes in the h o products often reduce preparation time for the cook. Most of the time, o , processing of foods adds value to the resultant product by increasing l o g o storability, portability, palatability and convenience. Professionals in the y d food processing need to be knowledgeable about general characteristics c of raw food materials, principles of food preservation, processing factors i n which influence quality, packaging, water and waste management, good e manufacturing processes and sanitation procedures. Let us briefly examine the need, principles, methods and modernisation of food processing. Foods are subject to physical, chemical and biological deterioration. Food deterioration is associated with spoilage, development of off-flavors, deterioration of textures, discoloration and loss of nutritional value in varying degrees, reducing aesthetic appeal and rendering it unfit/unsafe for consumption. A number of factors can lead to food deterioration or spoilage e.g. pests, infestation by insects, inappropriate temperatures used for processing and/or storage, excessive exposure to light and other radiations, oxygen, moisture. Food is also contaminated by micro organisms [bacteria, fungus and moulds) or chemicals such as pesticides. Food can also be spoiled due to degradation by naturally present enzymes (a specific class of protein molecules that act as biological catalysts to accelerate chemical reactions). In addition, physical and chemical changes in certain constituents of food from plant and animal sources occur soon after harvesting or slaughtering, altering the food quality. Therefore food processing and preservation are required to preserve food in edible and safe form. Methods by which food is preserved from spoiling after harvesting or slaughtering date back to prehistoric times. The oldest methods were sun drying, controlled fermentation, salting/pickling, candying, roasting, smoking, baking and using spices as preservatives. These tried and tested techniques are still used although, with the advent of industrial revolution, new methods have been developed. Food processing incorporates and unifies the general characteristics of different classes of foods and principles of food science, chemistry, food microbiology, 65 Reprint 2026-27