Chapter 1 Introduction Section 1 The concept of food Section 2 Food processing technology Section 3 Food industry and its development trend Section 4 Research content and scope of food technology. Main references Chapter 2 Dehydration of Food Section 1 Principles of Food Drying and Storage Section 2 Drying Mechanism of Food Section 3 Influence of Drying on Food Quality Section 4 Drying Methods of Food Section 5 Packaging and Storage of Dried Products. Main references in Tibet Chapter III Heat Treatment and Sterilization of Food Section I Heat Treatment Principle Section II Heat Treatment Technology Section III Heat Treatment and Product Quality Main references Chapter IV Food Freezing Section I Principles of Food Frozen Preservation Section II Cooling and Storage of Food Section III Low Temperature Modified Atmosphere Storage Section IV Frozen and Refrigerated Food Section V Packaging and Storage of Frozen Products Chapter V Pickling, Fermentation and fumigation of food Section 1: Pickling and preservation of food Section 2: Fermentation and preservation of food Section 3: Fumigation of instruments Section 4: Semi-dry and Semi-wet food Section 6: Chemical preservation of food Section 1: Definition and characteristics of chemical preservation of food Section 2: Instrument preservatives and their use Section 3: Main references of antioxidants Chapter 7: Irradiation preservation of food Section 1: Overview of basic concepts of irradiation Section 3: Principles of irradiation preservation of food Section 4: Effects of irradiation on food quality Section 5: Irradiation. Application in food preservation Section 6 Safety and regulations of food irradiation Main references Chapter 8 Food processing technology Section 1 Meat products Section 2 Water-saving products Section 3 Dairy products Section 4 Fruit and vegetable products Section 5 Soft drinks Section 6 Candy chocolate products Section 7 Grain products Main references.