The book "Fundamentals of standardization of food products" edited by O. N. Luneva is an important and relevant work that immerses the reader in the world of standards and norms governing the quality and safety of food products. In today's market, where the consumer is becoming more demanding and competition is increasing, knowledge of the basics of standardization is becoming not just useful, but vital. This book will be of interest not only to specialists in the food industry, but also to students studying relevant disciplines, as well as to all those who want to understand more deeply how standards affect the quality of the products we consume every day. It will become an indispensable tool for quality managers, technologists and laboratory workers, as well as for entrepreneurs seeking to ensure high standards of their products. In the “Basics of food standardization”, the authors consider in detail the key aspects related to the development and implementation of standards. The reader will learn about the role of international and national standards, as well as how they help to ensure the safety and quality of products. The book covers such important topics as quality management system, certification, as well as methods of control and evaluation of food products. Each section is written taking into account the relevance and practical significance, which makes the material accessible and understandable. One of the features of this publication is its practical focus .. The authors not only describe the theoretical aspects, but also offer real examples from practice, which allows the reader to better assimilate the material. The book is filled with illustrations, tables, and diagrams that help visualize information and make learning more engaging. The style in which the book is written is clear and logical. The authors strive to convey to the reader complex concepts in a simple and accessible language, which makes the material understandable even for those who are just beginning to get acquainted with the topic of standardization. This is especially important for students and aspiring professionals who may face difficulties in understanding specialized literature. The Basics of Food Standardization also raises important social and economic issues related to food safety. In the context of globalization and increasing volumes of food trade, standardization issues are becoming especially urgent. The authors focus on how standards help protect consumer interests by ensuring high quality and safety of products, as well as how they contribute to business development and competitiveness in the market. If you are looking for literature that will help you understand the complex but interesting area of food standardization, then this publication will be your reliable assistant. The book will be useful not only to professionals, but also to everyone who is interested in how the world of food is arranged and what mechanisms are behind their quality. Thus, the “Basics of food standardization” is not just a textbook, but a whole world of knowledge that opens doors to an important and relevant field. This edition will be an excellent addition to the library of everyone who aspires to professional growth and wants to be aware of current trends in food safety and quality.