Food manufacturing is a series of processes that transform raw materials such as agricultural and marine products into safe and high-quality food. It begins with pre-processing steps like washing, sorting, and cutting, followed by a variety of processing methods tailored to product characteristics, including heat sterilization, cooling, drying, fermentation, extraction, molding, filling, and packaging. Strict hygiene and quality control, exemplified by HACCP and ISO 22000, are indispensable, with ensuring product safety, nutritional value, flavor, and shelf life being the paramount concerns. There is a constant demand for addressing fluctuations in raw material quality, improving yield, ensuring traceability, and enhancing production efficiency through automation. The ultimate purpose is to supply consumers with safe and diverse food products.