This course delivers a systematic overview of agricultural product drying technology and its applications, addressing the critical role of drying in reducing post-harvest losses, extending shelf life, and enhancing product value. Structured into three core modules, it integrates fundamental principles, practical methods, and equipment operations. The first module covers the basics of drying: definitions of drying and dehydration, forms of water in agricultural products, water activity mechanisms, key factors affecting drying rates, impacts of drying on physical, chemical, and biochemical product quality, core drying objectives, and industry-wide applications and challenges (e.g., high energy consumption). The second module details natural drying (sun, air, shade drying) and artificial drying methods, alongside the four-generation evolution of drying equipment. The third module explores the working principles, technical features, and applicable scenarios of 12 major drying equipment types, combined drying technologies, and scientific principles for selecting optimal drying methods. This course provides actionable guidance for agricultural technicians, food processing practitioners, and facility operators to improve drying efficiency and product quality.