Food processing techniques involve methods used to transform raw ingredients into consumable products. Common techniques include canning, freezing, and drying, which help preserve food and extend its shelf life. These methods can also enhance flavors and improve safety by eliminating harmful bacteria. Another important technique is fermentation, which uses microorganisms to convert sugars into acids or alcohol, creating products like yogurt and sauerkraut. Additionally, pasteurization is a heat treatment process that kills pathogens in liquids, such as milk and juice, ensuring they are safe for consumption while maintaining nutritional value.