《食品加工原理》以食品加工中应用的单元操作为基础，介绍了食品原料的一般特性，食品质量变化的因素和控制措施，着重论述了食品的干燥热处理、低温处理、浓缩、辐照处理、分离、挤压、化学处理、生物处理等方法，侧重介绍原理、方法及加工对食品品质的影响。介绍了如何合理选择食品包装材料和包装技术，以保持食品品质。还介绍了近年来食品工业中不断发展和应用的新方法、新技术，满足了学生可持续发展的需要。（Based on the unit operation in food processing, Principles of Food Processing introduces the general characteristics of food raw materials, the factors of food quality change and control measures, focuses on the food drying heat treatment, low temperature treatment, concentration, irradiation treatment, separation, extrusion, chemical treatment, biological treatment and other methods, particularly introduces the principles, methods and the effects of processing on food quality. It introduces how to choose the food packaging materials and packaging technology rationally to keep the food quality, and also recommends the constantly developed and applied new methods and new techniques of food industry in recent years, thus meeting the needs of students’ sustainable development.）