The book *General Technology of Fermentation Industries: A Textbook for University Students* by Ekaterina Dmitrievna Faradzeva and Viktor Alekseevich Fedorov is an essential resource for students eager to deepen their understanding of fermentation processes. This comprehensive guide covers a wide range of topics related to the production, processing, and utilization of fermented products, making it highly relevant for both students and practicing professionals in food technology and related fields. From fundamental principles to advanced technological processes, the book immerses readers in the world of fermentation industries. The authors carefully explore key aspects such as fermentation biochemistry, raw material selection, equipment features, and quality control. Each chapter is enriched with practical examples and illustrations, enabling students not only to grasp theoretical concepts but also to see how they are applied in real-world scenarios. This practical approach makes the book particularly valuable for those preparing for careers in the food industry. Who is this book for? It will appeal not only to university students studying food technology but also to graduate students, educators, and anyone interested in modern methods of food production and processing. If you are passionate about fermentation, eager to learn more about brewing beer, making wine, baking bread, or producing other fermented foods, this guide will be a true find. The topics covered are diverse and highly relevant. The authors emphasize the importance of sustainable production and environmental considerations, which are increasingly significant in today’s world. Issues related to food safety and quality are also central to the textbook. Readers will gain insights into current trends in automation and digitalization of processes, making this book especially valuable for those who want to stay ahead in their profession. The authors’ clear and accessible writing style allows even complex scientific concepts to be presented in an engaging and understandable manner. Ekaterina Dmitrievna Faradzeva and Viktor Alekseevich Fedorov are experienced experts whose knowledge and expertise shine through every chapter. They are also authors of other well-known works, reflecting their deep understanding of the subject and their dedication to sharing knowledge with future generations of specialists. *General Technology of Fermentation Industries* is more than just a textbook — it’s an immersive journey into the world of fermentation. It will be a reliable companion on your path to professional growth, helping you acquire the essential skills and knowledge needed for a successful career in the food industry. If you’re seeking a high-quality, informative guide to understanding the complex processes of fermentation production, this publication will be your trusted partner. Don’t miss the opportunity to expand your knowledge and skills in fermentation technology — this book is waiting for you!