The book "Processes and apparatuses of food production" performed by the author's team is a unique work that immerses the reader in the world of food technology and engineering. This publication will be an indispensable assistant for both students studying in the faculties of food technology and engineering, and for practitioners seeking to deepen their knowledge and skills in this field. The book examines in detail the key processes used in the food industry, as well as the devices that ensure their effective implementation. The reader will learn about various methods of processing products, including heat treatment, extraction, fermentation and packaging. Each of these processes is illustrated by examples from real practice, which allows a better understanding of their application and value in the production chain. Special attention is paid to modern technologies that are actively introduced into the food industry. This makes the book relevant and useful for those interested in the latest trends and innovations in the field of food production. Readers will be able to learn about topics such as process automation, the use of biotechnology, as well as the principles of sustainable development in the food industry. These aspects not only emphasize the importance of a scientific approach to production, but also emphasize the need to take care of nature and resources. The book will be interesting not only for students and graduate students, but also for practicing engineers, managers and managers of enterprises working in the food industry. It will be an excellent source of information for those who seek to improve production processes, improve product quality and optimize costs. It is important to note that this edition will be useful for those who are just starting out in the food industry, and those who already have experience, but want to update their knowledge. The style of the authors is distinguished by clarity and accessibility of presentation, which allows readers to easily assimilate complex technical concepts. They use live examples and illustrations, which makes the material more visual and understandable. The book includes many diagrams, graphs and tables, which helps to visualize information and facilitates the learning process. In addition, the author’s team has extensive experience in the field of food technology and engineering, and their previous works have also earned recognition in scientific circles. This creates additional value for the reader, because he can be sure of the quality and relevance of the material presented If you are looking for information about the processes and devices used in food production, or want to deepen your knowledge in the field of food technology, this book will be a real find for you. It will not only expand your horizons, but also help you become more competent in your field. Thus, “Processes and apparatuses of food production” is not just a textbook, but an important source of knowledge that will help you understand the complex issues of food technology and find new ways for professional growth. Do not miss the opportunity to discover the world of food engineering with this fascinating and informative book!