The book "Laboratory workshop on fat processing technology" by H. C. Harutyunyan and others is an indispensable tool for students, graduate students and specialists working in the field of food technology and processing of raw materials. This publication not only highlights the key aspects of fat processing, but also offers readers a unique opportunity to immerse themselves in the practical aspects of this science, making it especially valuable for those who seek a deep understanding of the subject. From the first pages, the reader finds himself in a world where science and practice are intertwined, creating a solid foundation for future professionals. The book covers a wide range of topics, ranging from the basics of the chemical composition of fats to modern methods of processing them. It details various technologies used in the food industry, including extraction, refining, and fat modification. This allows the reader not only to get acquainted with the theoretical foundations, but also to gain the practical skills necessary for successful work in this field. The book pays special attention to experimental methods, which makes it an ideal manual for laboratory exercises. Each section is accompanied by practical tasks and recommendations for conducting experiments, which contributes to the formation of students' skills of scientific thinking and critical analysis. The book will be an excellent assistant for those who want not only to learn the theory, but also to apply their knowledge in practice, which is especially important in a rapidly changing food market. “Laboratory workshop on fat processing technology” will be of interest not only to students and teachers, but also to practitioners working in the field of food technology, as well as to anyone interested in the processing and use of fats in various industries. If you want to deepen your knowledge in this area, this book will be a real guide for you. The topics raised in the book go beyond just learning about technology. The authors touch on the environmental aspects of fat processing, discussing how modern technologies can help in solving problems related to waste and sustainable development. This makes the book relevant not only for professionals, but also for all those interested in environmental issues and sustainable production. Style N. C. Harutyunyan and his colleagues are distinguished by their accessibility and clarity of presentation, which allows the reader to easily assimilate complex scientific concepts. The authors use many illustrations, diagrams and tables, which makes the material more clear and understandable. This publication can be compared with other well-known works in the field of food technology, such as “Technology of processing of plant raw materials” or “Modern methods of food analysis”, but it stands out for its practical orientation and emphasis on laboratory research. Thus, the “Laboratory workshop on fat processing technology” is not just a training manual, but a full-fledged resource that will help readers not only to master the theory, but also to acquire the practical skills necessary for a successful career in the field of food technology. If you aspire to professional growth and want to be aware of current trends in fat processing, this book will become your reliable companion on the way to knowledge and success.