The present book describes all the basic concepts of farm, dairy and food machinery. The present book comprises of nine chapters with emphasis introduction, livestock on organic farms, application of biotechnology in dairy and food processing, modern food technology, pasteurization of milk, fermentation, dairy waste, dairying and animal husbandry and DNA transfer in food products. This book will serve as invaluable resource for students, teachers and researchers engaged in the field of agricultural engineering, dairy and food.