<![CDATA[Food processing technology plays a crucial role in improving food quality, safety, and shelf life amid the growing demand for safe, nutritious, and sustainable food products. Various processing methods, ranging from conventional techniques to advanced technologies, have been developed to maintain product quality while minimizing spoilage and contamination risks. This article aims to examine the role of food processing technology in enhancing food quality, safety, and shelf life through a literature review approach. Data were collected from scientific journals, books, research reports, and other relevant academic sources related to food processing technology. The reviewed literature indicates that processing technologies such as heating, cooling, freezing, drying, fermentation, canning, and modern packaging effectively preserve the physical, chemical, sensory, and microbiological characteristics of food products. These technologies also contribute to controlling pathogenic microorganisms, reducing post-harvest losses, improving product stability, and extending storage periods. Furthermore, recent innovations, including modified atmosphere packaging and non-thermal processing technologies, provide additional opportunities to improve food quality while maintaining nutritional value. In conclusion, food processing technology is an essential component of modern food systems, supporting the production of safe, high-quality, and sustainable food products while contributing to food security and reduced food waste.]]>
