The subject covers studying the factors that lead to food decay and deterioration and the preventive methods applied accordingly. Introducing the various ways of food preservation whether by using low temperatures such as cooling and freezing, or using high temperatures such as thermal drying, pasteurization, and sterilization for the canning process, and using high sugar and salt concentration levels, as well as using industrial fermentations. The course will discuss the food spoilage factors and the preservation methods.