Food preservation has come a long way since Coolgardi Safes and ice chests. Today, modified atmosphere packaging, cook-chill and UHT processes sit comfortably alongside more traditional methods such as canning, bottling and pickling. This program investigates leading food preservation methods such as dehydration, hot and cold thermal processes and the more controversial process of irradiation. Examples are drawn from pasta making, jam making, boutique cook-chill production, modified atmosphere packaging and irradiation processes. The program uses graphics and expertly-shot footage to illustrate the processes and has been produced with the aid of leading food technology teachers. It is a great resource for students and teachers.