Food products may become spoiled as a result of microbiological, enzymatic, or chemical activities from the food itself as well as the surroundings. Meanwhile, the recent increase in global population necessitates the storage and transportation of food products from one location to another. Food products will begin to degrade, lose their shape, and lose nutritional content during delivery. Nowadays, a variety of methods for food preservation are used all over the world. Food deterioration can be prevented by the use of food preservation techniques such as conventional and advanced methods, food preservatives, and nanomaterials, which are also advantageous for maintaining the nutritional profiles of foods. Individual methods emphasis one or more of the primary causes of food waste, such as microbial growth, enzymatic activity, chemical reaction, and physical damage. As a result, the preservation procedures greatly influence the required process conditions. Heat transfer, moisture removal, and the avoidance of enzymatic and chemical reactions are a few examples techniques based on basic physical phenomena that are used to accomplish many sorts of preservation strategies. In this review, a variety of typical food preservation methods have been covered.