The book "Quality Management of Fatty Goods" by Rudakov O. B. , Lesnikova E. P. , Semenova I. N. and K. Polyansky K. is a unique and in-depth study in the field of quality management in the production of fat products. This work will become an indispensable source of knowledge for students, graduate students, practitioners and anyone interested in modern methods of control and quality assurance in the food industry. The authors, with extensive experience in the field of food technology and management, offer readers a comprehensive analysis of the processes associated with the production and processing of fats. The book covers a wide range of topics, ranging from raw materials to the final product that falls on the consumer’s table. It examines not only traditional quality control methods, but also modern approaches, such as quality management systems (QMS) and ISO standards, which are becoming increasingly relevant in the context of globalization and fierce competition in the market. Readers interested in quality management issues will be able to find many useful recommendations and practical tips in the book .. The authors share their experience, describe successful cases and analyze errors that may occur in the production process. This makes the book not only a theoretical guide, but also a practical guide for those who seek to improve product quality and improve the competitiveness of their business. The book will be especially useful for students and teachers of universities studying in specialties related to food technology and management .. It will also attract the attention of specialists working in the field of quality control, as well as managers and managers of enterprises engaged in the production of fat products. The age category of readers varies from students to experienced professionals, which makes the book a universal source of information for anyone who wants to deepen their knowledge in this area. The topics raised in the book cover not only technical aspects, but also issues of ecology, product safety and consumer health. The authors emphasize the importance of sustainable development and the introduction of environmentally friendly technologies in production processes. This makes the book relevant not only for professionals, but also for everyone who cares about their health and the environment. The style of the authors is distinguished by clarity and accessibility of presentation, which makes it easy to assimilate complex concepts and ideas. They use many examples from practice, which makes the material more lively and visual. The book "Quality Management of Fatty Goods" becomes not just a textbook, but a real guide to the world of quality and safety of products. If you are looking for literature that will help you understand the intricacies of quality management and give practical tools to improve the processes in your enterprise, then this book will be a real find for you. It will not only expand your knowledge, but also inspire new ideas and solutions. In conclusion, “Quality Management of Fatty Goods” is a book that will not leave indifferent either students or practitioners. It integrates theory and practice, offering the reader a unique opportunity to immerse himself in the world of quality management in the food industry. Do not miss the chance to learn more about modern approaches and techniques that will help you succeed in this important and relevant field.