Livestock are domesticated animals raised in an agricultural setting to produce commodities such as food, fiber, and labor. Livestock farming is the rearing of animals for food and for other human uses. The word `Livestock' applies primarily to cattle or dairy cows, chickens, goats, pigs, horses and sheep. Today, even animals like donkeys, mules, rabbits and insects such as bees are being raised as part of livestock farming. The livestock sector provides us with meat, dairy and eggs, as well as wool and leather. There has been rapid global expansion of production and consumption of animal products which is expected to continue to grow. While traditional livestock systems contribute to the livelihoods of 70% of the world's rural poor, increasingly the emerging large-scale operations with sophisticated technology and international trade cater for the rapidly growing markets for meat, milk and eggs. Livestock production currently accounts for one third of the global crop land which is used to produce feed for animals and competes for land, water, energy and labor, and is being challenged by the vagaries of climate change and socio-economic pressures. Increasing productivity - making the most efficient use of the production inputs - throughout the whole livestock sector will be fundamental if the sector is to meet the growing demand for quality livestock products whilst minimizing its impact on the environmental and the world's natural resources. The livestock sector globally is highly dynamic. In developing countries, it is evolving in response to rapidly increasing demand for livestock products. In developed countries, demand for livestock products is stagnating, while many production systems are increasing their efficiency and environmental sustainability. Historical changes in the demand for livestock products have been largely driven by human population growth, income growth and urbanization and the production response in different livestock systems has been associated with science and technology as well as increases in animal numbers. In the future, production will increasingly be affected by competition for natural resources, particularly land and water, competition between food and feed and by the need to operate in a carbon-constrained economy. Developments in breeding, nutrition and animal health will continue to contribute to increasing potential production and further efficiency and genetic gains. Livestock production is likely to be increasingly affected by carbon constraints and environmental and animal welfare legislation. Demand for livestock products in the future could be heavily moderated by socio-economic factors such as human health concerns and changing socio-cultural values. There is considerable uncertainty as to how these factors will play out in different regions of the world in the coming decades. This Text presents outlook on livestock production systems evolution over the coming decades and some of the key uncertainties.

Food engineering is the application of engineering principles to the storage, processing and distribution of food materials and their bio-products. In today's world, food production is a significant issue and Food Engineers play an important role in addressing that. Food engineering applies engineering principles to food processing equipment. Food that is grown or processed must follow strict safety health and standards to ensure they are safe and that people do not get sick (or worse) from consuming produced food. In the development of food engineering, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are developed to facilitate automation and flexible food manufacturing. Furthermore, energy saving and minimization of environmental problems continue to be important food engineering issues, and significant progress is being made in waste management, efficient utilization of energy, and reduction of effluents and emissions in food production. Food Engineers control the health and safety of food production by designing and operating food processing plants. They also involve themselves in waste management and the genetic modification of foods. This Text will present a comprehensive overview of engineering principles and concepts to handle, store, process, package, and distribute food and related products. Readers will study the concepts of food refrigeration, freezing, thermal processing, drying, and other food operations.

Food processing is any method used to turn fresh foods into food products. This can involve one or a combination of the following: washing, chopping, pasteurizing, freezing, fermenting, packaging and many more. Food processing also includes adding components to food, for example to extend shelf life, or adding vitamins and minerals to improve the nutritional quality of the food. Food Processing and Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. Modern food processing technology developed in the 19th and 20th centuries was developed in a large part to serve military needs. In 1809 Nicolas Appert invented a hermetic bottling technique that would preserve food for French troops which ultimately contributed to the development of tinning, and subsequently canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1864, improved the quality of preserved foods and introduced the wine, beer, and milk preservation. The efficient use of resources is the growing concern for all involved in food production, processing, distribution and retailing. The unique features of the raw materials of the food processing industries such as seasonality, perishability and variability in conjunction with sophistication required for processing to maintain high quality standards, necessitates special attention towards focused availability of qualified technical manpower, effective technologies and efficient machinery. The food industries in the country need modernization to face the challenges of the globalization.

Food plays as one of the indispensable part of people's life. Food is an essential prerequisite for life and as such the primary goal of eating and drinking is to enable the body to function normally. Access to good quality food has been man's endeavor from the earliest of human existence. We always look forward to the quality of food to assure its safety as its basic requirement. "Food safety" implies absence or acceptable and safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health on an acute or chronic basis. Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet. Unsafe food and water means that it has been exposed to dirt and germs, or may even be rotten, which can cause infections or diseases such as diarrhoea, meningitis, etc. These diseases can make people very sick or even be life threatening. When people are sick, they are weak and would have difficulty working or concentrating at school. Some of these infections also make it difficult for our bodies to absorb the nutrients they need to get healthy. Unsafe or stale foods also deteriorate and be of poor quality, which means they lose nutrients and so we do not get enough of what we need for a healthy diet. So unsafe food can also lead to poor nutrition. Foodborne illnesses are a burden on public health and contribute significantly to the cost of health care. A small percentage of these illnesses are the result of identified foodborne outbreaks, which happen when two or more cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks, along with analyses of data on the germs that make us sick and behaviors that contribute to food contamination, help us identify where we can make improvements in the country's food safety system. This system spans from growing the food on the farm through processing, packing, distribution, transportation, and storage, to preparing it to be eaten. Clean and safe food are very important to prevent germs from getting into foods and water. Such germs not only cause diseases, but they also destroy valuable nutrients in the food.