Information technology for quality control of food raw materials and finished products , Created by a team of authors, is a unique and relevant publication, which will be of interest not only to professionals in the food industry , And to everyone ,. Who wants to know , How technology can improve the quality of food With the rapid development of technology and stricter requirements for the quality of food products, this publication becomes an indispensable tool for specialists working in this field. The book examines the key aspects of quality control at all stages - from raw materials to finished products. The authors share their knowledge and experience, describing modern methods and tools that help to ensure high standards of safety and quality. The reader will learn about new information technologies, such as automated control systems, which allow not only to effectively track quality, but also to minimize the risks associated with production processes. This is especially true for those who work in conditions of fierce competition and strive to improve production efficiency. The book will be useful to both students and graduate students studying food technology, as well as practitioners - engineers, technologists and quality managers. It will be an excellent addition to the training materials and will help in preparing for professional activities .. Thanks to the available language of presentation and a clear structure, even those who are just starting their way in this area will be able to easily assimilate the material presented. The topics raised in the book cover a wide range of issues, from the basics of quality control to the introduction of innovative technologies and management systems. The authors emphasize the importance of integrating information technologies into control processes, which allows not only to improve the quality of products, but also to optimize costs. In the context of globalization and the growing demands of consumers, such knowledge becomes especially valuable. The style of the authors is distinguished by scientific rigor, supported by practical examples and research. This makes the book not only a theoretical manual, but also a practical guide that can be applied in real-world conditions. The team of authors includes experts with many years of experience in the food industry, which gives the book additional value and confidence in the materials presented. If you are looking for literature that will help you understand the complex issues of food quality control, then "Information technology for quality control of food raw materials and finished products" will become your reliable assistant. This book will not only expand your knowledge, but also inspire new ideas and solutions in your professional activities. In conclusion, this edition is not just a book, but a whole world of knowledge that will help you become a more competent specialist in the field of quality control. It will be of interest not only to professionals, but also to those who want to deepen their knowledge about food safety and modern technologies. Do not miss the opportunity to discover new horizons in this important and relevant area!