The transformation of agricultural raw materials into foods through physical, chemical, or biological operations. Typical steps include cleaning, sorting, size reduction, mixing, heating, cooling, drying, fermenting, and packaging, arranged into unit operations that each achieve a defined change. Processing serves safety by destroying pathogens and inactivating enzymes, extends shelf life, and creates the textures and flavors consumers expect. Every operation must be controlled: time-temperature combinations validated, equipment hygienically designed, and cross-contamination prevented. Well-designed processing preserves nutrients and sensory quality while delivering products that are consistently safe.