The food industry relies on food science, technology, and engineering (FST&E) to obtain products of adequate quality to reach food security in all its dimensions: availability, accessibility, utilization, and stability. For meeting people’s needs, FST&E faces enormous challenges dealing with health, nutrition, social development, quality of life, and indisputably, sustainability and the environment. The Sustainable Development Goals (SDGs) of the United Nations are closely associated with the food industry, since food production is directly linked to 9 of the 17 goals. This chapter presents: (a) a brief description of the historical evolution of food preservation from the beginning of time until current post-pandemic times; (b) the objectives pursued by the food industry to meet the demand for products of adequate quantity and quality, mentioning the contribution of FST&E in the improvement of traditional processes or the design of new ones; and (c) the relationship of the SDGs with the food chain through “Mission Statements”, the “One Health” concept, and the “FAO Strategic Framework 2022–31”.