"Food Quality, Technology, and Inspection of Animal-Derived Products" by G.V. Chebakov is much more than a textbook—it's a comprehensive encyclopedia for anyone interested in the world of food, its production, and quality assurance. In this work, the author shares his deep expertise and extensive knowledge of food science, making it an invaluable resource for students and professionals alike in the food industry. The book focuses on various aspects of animal-derived foods, exploring not only the technological processes behind their production but also the methods used to assess their quality and safety. This information is especially useful for quality control specialists and anyone eager to understand the nuances of choosing the best products on store shelves. Chebakov discusses key questions such as how to properly evaluate food, what factors influence its quality, and how to detect counterfeits. Who will find this book appealing? Primarily, it is designed for students and educators involved in food technology, food science, and veterinary studies. It will also attract professionals working in food safety and entrepreneurs engaged in the production and sale of animal-based products. Additionally, everyday consumers seeking to better understand the quality of the foods they buy for themselves and their loved ones will find valuable insights here. The topics covered are highly relevant in today’s world. With the rising interest in healthy eating and food safety, knowing how to select and evaluate products correctly has become more important than ever. Chebakov emphasizes how manufacturing technologies impact the final product and highlights the crucial role of inspection in ensuring food safety and quality. This knowledge can serve as a foundation for adopting a more responsible approach to food choices and consumption. Chebakov’s writing style is clear and accessible, making complex topics understandable even for readers without specialized training. He skillfully combines theoretical insights with practical examples, allowing readers not only to grasp the concepts but also to apply them in real-life situations. The author is well-known for his other works in food science and technology, further establishing his authority in the field. "Food Quality, Technology, and Inspection of Animal-Derived Products" is not just a collection of facts—it's a gateway to a broader understanding of the food market and how to make more informed, conscious choices for healthier, safer eating. Whether you wish to deepen your knowledge or simply want to learn more about what’s on your plate, this book will be your trusted companion in the world of food science and quality assurance.