The book "Engineering rheology in the production of sausages" by Valentin Danilovich Kosy, Alexander Dmitrievich Malyshev and Svetlana Borisovna Yudina is a unique training manual that immerses the reader in the world of technologies related to the production of sausage products. This work will become an indispensable assistant for students of universities studying in the direction of 260300 "Technology", as well as for specialists seeking to deepen their knowledge in the field of engineering rheology. The book focuses on an important and often underestimated topic of rheology - the science of the course and deformation of substances. The authors reveal how the rheological properties of materials affect the production processes of sausages, from the choice of ingredients to the final processing of products. Readers will learn how various factors, such as temperature, pressure, and mechanical influences, can change the texture and taste of sausage products. This makes the book not only a theoretical guide, but also a practical guide for those who want to understand how to achieve the perfect result in production. The book will be especially interesting for students, graduate students and teachers, as well as practicing technologists and engineers working in the food industry. It is suitable for both beginners and experienced professionals who want to update their knowledge of modern methods and technologies. If you are interested in how science can improve the quality of food, then this guide will be a real find for you. The topics raised in the book cover a wide range of issues, from the basics of rheology to complex production processes. The authors emphasize the importance of the correct choice of raw materials and its processing, as well as the influence of rheological properties on the final product. The book also looks at modern technologies used in sausage production, such as extrusion and emulsification, which makes it relevant in light of recent trends in the food industry. The style of the authors is characterized by accessibility and clarity of presentation, which makes it easy to assimilate even the most complex concepts. They use many examples from practice, which helps the reader to see how theoretical knowledge is applied in real life. In addition, the book contains illustrations and diagrams that make the material even more visual and understandable. The authors of the book are well-known experts in the field of food technology, and their experience and knowledge make this manual a valuable source of information. Valentin Danilovich Kosoy, Alexander Dmitrievich Malyshev and Svetlana Borisovna Yudina are names that have already proven themselves in scientific circles, and their work on other topics related to food technology also deserve attention. If you are looking for books on production technology, such as “Engineering rheology in the production of sausages”, you may be interested in such names as “Technology of meat products” or “Modern methods of meat processing” These books will also help you better understand how science and technology affect food quality and safety. In conclusion, “Engineering rheology in the production of sausages” is not just a textbook, but a whole world of knowledge that opens the door for the reader to the exciting world of food technology. This book will be a reliable companion for anyone who seeks perfection in the production of sausages and wants to learn how science can help in this process. Do not miss the opportunity to enrich your knowledge and skills with this unique publication!