《食品保藏原理》是一门研究食品保藏基本原理与加工技术的学科，是我校食品科学与工程、食品质量与安全、生物工程的专业基础课，是培养食品领域专业人才最重要、最实用的核心课程之一。课程涉及的基础知识很多，要求先行掌握食品化学、食品生物化学、食品分析、食品微生物学、食品工程原理等课程的基本概念、基础理论的基础上，与食品机械等专业课同期开设。本课程主要介绍食品腐败变质的原因及其影响因素，食品干制保藏、罐藏、冷藏和冻藏的原理、理论、方法、加工工艺对产品品质和保藏性的影响，为将来从事与食品有关的生产、科研、管理等工作打好基础。 Principles of Food Preservation is a discipline on food preservation basic principles and processing technology, which is a basic course of food science and engineering, food quality and safety, bio-engineering in SCAU, is one of the most important and useful core curriculum for developing food industry professionals. Course relates a lot of the basic knowledge, the basic concepts, basic theory on food chemistry, food biochemistry, food analysis, food microbiology, principles of food engineering are required to master first, based on the same period with the creation of food machinery and other specialized courses. The causes of food spoilage and its influencing factors, principles, theories, methods, effects of processing and preservation on product quality of dried food preservation, canning, chilling and freezing are introduced were introduced in this course. The foundation is established for the work in the future related to food production, research, management and other work.