Food preservation is the process of treating and handling food to prevent spoilage and extend its shelf life, ensuring safety and maintaining quality. Various methods, such as refrigeration, freezing, drying, canning, and fermentation, help inhibit the growth of microorganisms, enzymes, and oxidation that cause food degradation. Refrigeration slows down bacterial growth, while freezing preserves nutrients and flavors for long-term storage. Canning involves sealing food in airtight containers to prevent contamination, and drying removes moisture to inhibit spoilage. Fermentation not only preserves food but also enhances its flavor and nutritional value. Effective food preservation techniques are essential for reducing food waste, ensuring food safety, and providing access to seasonal foods year-round.