Food preservation plays a critical role in ensuring food safety and extending the shelf life of products. This chapter focuses on the principles behind food preservation. The primary objective is to prevent the growth of microorganisms that can lead to spoilage. This is achieved by controlling factors such as temperature, moisture, and pH, as well as by using chemical preservatives. Additionally, preserving the nutritional value of food is a key consideration. Various methods, such as refrigeration, freezing, canning, drying, and the use of additives, are employed to achieve these goals. As technology advances, new and innovative food preservation methods continue to emerge, offering greater effectiveness and efficiency. Understanding the principles of food preservation is essential for ensuring the safety and quality of our food supply.