Science has made storage and preservation of food very easy. It is now possible to carry frozen food, and quickly heat it before consuming. Ready-to-eat meals are an instant hit, as they have saved our efforts and time. It is also a huge advantage for astronauts, hikers, and campers; they don't have to carry excess loads or worry about food spoiling. It has also helped to preserve certain seasonal fruits, and make them available all year around. Two very commonly used procedures to preserve food are dehydration and freeze-drying. This Buzzle write-up describes the process of freeze-drying, or lyophilization, and lists its advantages and disadvantages. It is a process in which food is first flash frozen, and then placed in a vacuum. The food to be freeze dried can be cooked or raw. When it is placed in a vacuum, all the ice sublimes; thus the moisture is removed. Almost 98% of the moisture is removed, which significantly reduces the weight of the food. Then, the food is sealed properly and stored. Freeze-drying is not restricted to food only; it is also used to store pharmaceutics like vaccines or other injections. Instant coffee is the most popular freeze-dried food. Vegetables in soup packets or fruits in noodles are usually freeze dried. Herbs, spices, food-flavorings, fruits, and meat can be freeze dried as well. Astronauts eat freeze-dried food, when in space. Many campers and hikers prefer to carry it as well. Freeze-drying food has many advantages and is very useful. The other disadvantages are minor, only the cost factor can be a problem for most people.