Textbook of Food Processing and Preservation (Volume - 1), edited by Dr. Madhu, offers a well-rounded exploration of traditional and modern techniques in food technology. The volume features nine focused chapters discussing fermentation science, yeast-based foods, food safety protocols like HACCP and GMP, alcoholic beverage and cheese production, preservation strategies, and food spoilage control. It also addresses essential regulatory frameworks like the Prevention of Food Adulteration Act and the Fruit Product Order, and offers a unique chapter on the role of digital marketing in the food sector. Drawing from academic research and industrial practices, this textbook serves as a comprehensive guide for students, educators, and professionals in food science and home science disciplines. With practical examples and regulatory context, it bridges theoretical foundations with real-world applications in food preservation and processing.