Engineering rheology in ice cream production : Training manual for students of higher education institutions , students in the direction of "authors Valentin Danilovich Kosy , Nina Ivanovna Dunchenko and Anton Vladimirovich Egorov is a unique publication which immerses the reader in the fascinating and complex world of producing one of the most beloved treats - ice cream. This manual not only serves as a teaching material for students studying food technology, but also represents a source of knowledge for anyone interested in the engineering aspects of food creation and production. The book covers a wide range of topics related to rheology the science of the flow and deformation of substances. The authors explain in detail how the physicochemical properties of the ingredients affect the texture, taste, and quality of the ice cream. Readers will learn about the importance of rheological properties in the production process, as well as how to choose the right components to achieve the ideal consistency and stability of the product. This makes the book an indispensable resource for both students and practitioners in the field of food technology. Who can like this edition? First of all, it will be useful for students studying in the areas of "Food Technology" and "Food Production Engineering" . However, interest in the book can be shown by practicing engineers, technologists, as well as entrepreneurs seeking to improve the quality of their products. If you are passionate about the science of food, want to learn more about how to create your favorite treats, or plan to start your own business in the field of ice cream production, this guide will become your reliable assistant. The topics raised in the book cover not only technical aspects, but also economic and environmental issues related to ice cream production. The authors focus on the need to optimize processes to reduce costs and improve quality, which makes the book relevant in the modern market. In addition, the issues of sustainable production and use of natural ingredients are considered, which is an important trend in the food industry. The style of the authors is distinguished by scientific rigor, supported by practical examples and illustrations, which makes the material accessible to perception. Valentin Danilovich Kosoy, Nina Ivanovna Dunchenko and Anton Vladimirovich Egorov are experienced specialists in the field of food technologies, and their knowledge and experience make this manual not only informative, but also fascinating. Their previous work has also focused on various aspects of food technology, and in this book they successfully integrate theory and practice, making it particularly valuable to readers. If you are looking for a tutorial that will help you better understand the processes taking place in the production of ice cream, and will open new horizons in your professional activity, “Engineering rheology in the production of ice cream” is what you need. Do not miss the opportunity to immerse yourself in the world of science and the art of creating ice cream, which pleases us from childhood. The book will be your faithful companion in the study of rheological properties and their impact on product quality, which will certainly enrich your knowledge and skills in this fascinating field.