The book "Problems of forming an innovative product in the field of food technologies and healthy nutrition", created by the team of authors, is a unique study that immerses the reader in the world of modern trends and challenges facing the food technology industry. This work will be of particular interest to those seeking to understand how innovation can change our understanding of nutrition and health, as well as to those working in the food industry, nutrition science and related disciplines. The book examines key aspects related to the development and implementation of new products that not only meet the requirements of the modern market, but also contribute to the improvement of consumer health. The authors analyze how lifestyle changes and growing demands on food quality affect the process of creating innovative solutions. The reader will be able to learn about how science and technology intersect with consumer preferences, and what factors need to be taken into account when developing new products. One of the main topics of the book is the need to integrate scientific research and practical approaches in the field of food technologies. The authors emphasize that for the successful formation of an innovative product, it is necessary to take into account not only technological aspects, but also social, economic and cultural factors. This makes the book relevant to a wide range of readers: from undergraduate and graduate students to professionals and entrepreneurs working in the food industry and health. The book also touches on issues of sustainable development and ecology, which is an important aspect of modern food production. The authors raise questions about how innovative approaches can help address global challenges, such as resource scarcity and climate change. This makes the “Problems of creating an innovative product in the field of food technology and healthy nutrition” not only a scientific work, but also a call to action for all who are interested in the future of our planet. The style in which the book is written is characterized by accessibility and clarity of presentation .. The authors use examples from real practice, which allows the reader to better understand complex concepts and ideas. This makes the book not only useful, but also fascinating to read. In addition, the team of authors includes experts from various fields, which enriches the text with a variety of points of view and approaches. If you are looking for literature that will help you understand modern trends in food technology and healthy eating, this book will be an excellent choice. It will be of interest not only to professionals, but also to those who just want to learn more about how innovation can improve quality of life and health. Readers interested in the topics of sustainable development, ecology and health will also find a lot of useful information in it. In conclusion, “Problems of forming an innovative product in the field of food technologies and healthy nutrition” is not just a book about science and technology. This is an important contribution to the discussion about the future of nutrition and health, which inspires new ideas and actions. If you want to be aware of the latest advances and challenges in food technology, this book should definitely take a place on your shelf.