El hecho de que no sólo la vida útil de los alimentos sino también su calidad y seguridad sean importantes para los consumidores ha hecho evolucionar el concepto de conservación de los alimentos, entendiéndose este último como el proceso de tratamiento y manipulación cuyo propósito es detener o ralentizar el deterioro de un alimento.
En la actualidad se aplican múltiples métodos de conservación, con diversas funciones: la primera y más importante relacionada con mantener el alimento en buenas condiciones; y otras generalmente relacionadas con potenciar determinadas características o propiedades, tales como el sabor o el valor nutricional.
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