Food processing is the transformation of agricultural products into food, ranging from simple tasks like grinding grain to complex industrial methods that create convenience foods. This vital process helps reduce food waste, improve preservation, and enhance food security, with different Food Processing Levels (FPL) categorizing treatments like in the Nova classification. Primary processing makes raw products edible (e.g., milling, butchering, pasteurizing milk), while secondary processing turns ingredients into familiar items such as bread or fermented foods. However, tertiary processing, which produces ultra-processed, ready-to-eat foods, is widely criticized for contributing to overnutrition and obesity due to high sugar, salt, and low fiber content. Despite potential health risks in some stages, many processing methods, guided by systems like HACCP, significantly improve food safety and extend shelf life.