Vijaya Jyothi. S serves as an Associate Professor in the Department of Home Science at S.P.M.V.V, Tirupathi, A.P. For over 25 years, she has enriched the field of Food Science and Nutrition through her teaching, research, and community engagement activities. Regarding the book, it delves deep into the significance of Food Processing. This domain uses diverse technologies to transform often bulky, perishable, and sometimes non-consumable food materials into valuable, concentrated, and longer-lasting food items or beverages. Such transformations frequently save the cook preparation time. Predominantly, food processing enhances the end product by improving its storability, portability, taste, and convenience. Professionals in this sector must be well-versed with the general traits of raw food materials, preservation principles, factors in processing that impact quality, packaging considerations, water and waste management, and adherence to good manufacturing practices and sanitation standards.