1. Introduction
  1.1 Background
  1.2 Objectives
  1.3 Scope of the Study

2. Food Processing Techniques
  2.1 Thermal Processing
      2.1.1 Pasteurization
      2.1.2 Sterilization
      2.1.3 Canning
  2.2 Freezing
      2.2.1 Principles of Freezing
      2.2.2 Freezing Methods
  2.3 Drying
      2.3.1 Types of Drying Methods
      2.3.2 Dehydration Techniques
  2.4 Fermentation
      2.4.1 Microorganisms Involved in Fermentation
      2.4.2 Fermentation Processes
  2.5 Packaging
      2.5.1 Packaging Materials
      2.5.2 Packaging Techniques

3. Impact of Food Processing
  3.1 Nutritional Changes
      3.1.1 Effects of Processing on Nutrient Content
      3.1.2 Nutritional Losses and Retention
  3.2 Sensory Attributes
      3.2.1 Texture, Flavor, and Color Changes
      3.2.2 Consumer Acceptability
  3.3 Microbial Safety
      3.3.1 Microbial Inactivation Methods
      3.3.2 Foodborne Pathogens and Spoilage Microorganisms

4. Importance of Food Processing and Preservation
  4.1 Reducing Post-Harvest Losses
  4.2 Improving Food Security
  4.3 Meeting Consumer Demands
  4.4 Enhancing Shelf Life and Distribution

5. Challenges and Future Directions
  5.1 Quality and Safety Concerns
  5.2 Technological Advancements
  5.3 Sustainability and Environmental Impact

6. Conclusion