Today Food Preservation process has improved constantly. The present book deals with the advanced methods of food preservation and provides the overall knowledge about the preservation of foods and food grains. The present edition deals with the relationships between engineering nutritional, microbiological, biochemical and economic aspects of food preservation. This book provides up-do-date review of the current state of food preservation. The book is very useful for B Sc and M Sc students, teachers and for research scholars. Contents Part I: Status of Food Processing Industry; Chapter 1: Status of food processing industry in india; Chapter 2: Importance and scope of food preservation; Chapter 3: National food processing policy of india; Part II: Food Spoilage, Prevention and Food Safety; Chapter 4: Food spoilage and its causes; Prevention of microorganisms, Food additives, HACCP: approach to food safety; Part III: Postharvest Processing and Utilization of Fruits and Vegetables; Chapter 8: Physiological study of perishable foods; Chapter 9: Preservation of fruits and vegetables; Chapter 10: CA storage for apples and pears; Chapter 11: Postharvest disease development and atmospheric modifications; Chapter 12: Preservation of tree nuts and dried fruits; Part IV: Emerging Trends in Food Processing Technologies; Chapter 13: Drying of Foods; Chapter 14: Water activity(aw) and IMF concept: role in food preservation; Chapter 15: Hurdle technology: a food preservation concept; Chapter 16: Freeze drying of foods; Chapter 17: Freezing of foods; Chapter 18: Food Irradiation; Chapter 19: Microwave applications to food; Chapter 20: Use of extrusion technology in food industries; Part V: Storage of Grains; Chapter 21: Storage and disinfestation of grain; Chapter 22: The safe storage of grain; Chapter 23: Grain storage in developing countries.