Food preservation techniques play a critical role in ensuring the availability of safe and high-quality food. This mini review paper investigates the role of chemistry in the development and understanding of food preservation techniques and their impact on food quality and safety. The paper provides an overview of common preservation methods, including thermal processing, refrigeration, freezing, drying, and fermentation, with a focus on the underlying chemical principles. In thermal processing, chemical reactions and heat transfer mechanisms are essential factors that influence food quality attributes, such as texture, color, and flavor. Moreover, thermal processing plays a crucial role in food safety by effectively eliminating pathogens and spoilage microorganisms. Refrigeration and freezing, on the other hand, rely on chemical principles to maintain low temperatures, thereby preserving food quality by minimizing nutrient loss and inhibiting microbial growth. The chemistry of drying involves chemical reactions and moisture removal mechanisms that impact food quality attributes, including flavor and rehydration properties. Additionally, drying reduces water activity, thereby inhibiting microbial growth and ensuring food safety. Fermentation, a traditional preservation technique, involves complex chemical reactions and metabolic processes that contribute to the development of unique flavors and textures in fermented foods. Moreover, fermentation produces antimicrobial compounds, enhancing food safety. An evaluation of the effects of various preservation techniques on food quality and safety reveals that each method has distinct impacts on sensory properties, nutritional content, microbial control, and toxin degradation. Understanding the chemistry behind these techniques is crucial for optimizing food preservation processes and ensuring the availability of safe and high-quality food. In conclusion, this mini review paper highlights the significant role of chemistry in food preservation techniques and their effects on food quality and safety. Further research and innovation in the field of food preservation chemistry are essential to enhance the preservation methods and maintain the availability of safe and high-quality food for consumption.