This book has been planned in ten chapters covering the complete range of Food Processing and the related activities in the food manufacturing plants with its exhaustive coverage and systematic style of presentation, this book would serve as an excellent text for students of food science and nutrition. Entrepreneurs and general readers would also find this book to be an authoritative reference source. Chapter 1 starts with the technological processes applied to cereals, our staple food and explains the need for storing grains properly Chapter 2 covers the processing of legumes, the major protein source for majority of the vegetarians Chapter 3 explains the production of edible oils from oil seeds Chapter 4 describes the various methods used in preserving fruits and vegetables Chapter 5 covers dairy products and the need for utilizing the by-products such as whey, ghee-residue etc. Chapter 6 discusses the preservation and storage techniques of highly perishable flesh foods such as meat, poultry, fish and egg. Food additives play a major role in food processing and Chapter 7 describes the functions and uses of these additives in foods. Snack foods are becoming increasingly popular among the younger generation and the merits of extruded foods in developing health foods and supplementary foods have been brought out in Chapter 8 The new methods of food preservation like irradiation and the safety considerations have been focused upon in Chapter 9 The last chapter deals with packaging technology that has shown the most rapid development in recent years Books and journals for further reading have been suggested under each chapter.