Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 3/4 2018 03 07 47 53 Adeel Hassan Department of Zoology, Government College University, Faisalabad, Pakistan Ali Hussain Department of Wildlife and Ecology, University of Veterinary and Animal Sciences, Lahore, Pakistan Faiza Jabeen Department of Zoology, Government College University, Faisalabad, Pakistan Maleeha Manzoor Department of Zoology, Government College University, Faisalabad, Pakistan Zahida Nasreen Universiity of Sargodha, Mianwali Campus, Punjab, Pakistan 2018 03 07 Food processing industry has global importance because of providing approach to prevention of food spoilage. This review focuses on protection of food materials. Non thermal preservation methods which can provide high quality food were considered. The modern and advanced techniques are: 1.High Pressure Food Preservation; HPP involves subjecting food to 300-700 MPa to produce high quality food, 2.Modified Atmosphere; Gases are used to change the atmosphere that inhibit microbial growth, 3.Non thermal Plasma; Ionized gas inhibits microbial growth and deactivates enzymes, 4.Bio Preservation; Bacteriocins produced by bacteria are added to reduce pathogen growth, 5.Hurdle Technology; Different hurdles in food preservation are regulated, 6.Pulsed Electric Field; PEF uses short electric burst for microbial inactivation and7.Nanotechnology; Nanoparticles detoxify the effect of microbes. These advanced techniques are contributing in saving the great economic loss of food stuff both in fields and storage houses. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/104 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/104/58