Food Processing can be defined as conversion of food from one form to the other. This conversion may include change in the physical state, taste, texture, size etc. This can be done for multiple reasons like improving the logistics, changing the taste, making it safe for consumption or increasing the shelf life. Newer applications are being found and developed by biotechnologists and the possibilities seem limitless. Enzymes have been an essential part of food processing since the beginning of time. With the advancements made in chemistry many inorganic and organic molecules found their applications in food processing. Because of the ease of use, price competitiveness and consistent production quality enzymes are finding their way back inthe food processing industry and are here to stay. Certain enzymes are extremely effective in the production of glucose, fructose and maltose syrup. Enzymes are widely used in making bread as antistaling agent. They are also used in brewing and production of sugar syrups due to their ability to degrade starch. They are very effective meat tenderizers and digestive aides. Proteases improve the nutritional value of the food by increasing the solubility and digestibility of proteins. The amino acid profile of beer is also balance using enzymes.