Fruit and vegetable processing technology is a professional elective course for master's students studying abroad. The course content includes refrigeration technology for fruits and vegetables, pre-treatment before processing, quick freezing, drying, pickling, and other technologies for fruits and vegetables. Through various processing techniques and equipment, fruits and vegetables can be preserved for a long time and achieve higher economic benefits. In processing, it is necessary to maximize the preservation of its nutritional components, improve its edible value, and make the processed products have excellent color, aroma, and taste, as well as more perfect tissue morphology, further improving the commercialization level of fruit and vegetable processing products.