Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines
raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities
such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and
many other kinds of preservation; and canning or other packaging. (Primary-processing such as dicing or slicing, freezing or drying when leading to secondary
products are also included).