Short Course of Machines and Apparatuses of Food Production, edited by B. P. Koryachkina is a unique and valuable resource for students, graduate students and specialists in the field of food technology and engineering. This work, created by a team of authors, covers a wide range of topics related to the design, operation and optimization of machines and devices used in the food industry. From the first pages, the reader plunges into a world where technology and science meet the culinary arts. The book begins with the basics, explaining the principles of operation of the various machines used for processing and packaging products. It details devices such as extruders, pastry machines, bottling and packaging lines, as well as a host of other devices that make mass production of food possible. Each section is written taking into account current trends and technologies, which makes the material relevant and useful for practical application. Who is this book intended for? First of all, it will be of interest to students and teachers of technical universities studying food engineering, as well as professionals working in the food industry . Specialists involved in the design and operation of equipment will find here a lot of useful information that will help them in solving practical problems. In addition, the book can attract the attention of researchers and scientists working in the field of food technology, because it raises important issues related to innovation and optimization of production processes. The topics covered in the book are diverse and multifaceted. The authors not only describe the technical aspects of the operation of machines, but also turn to issues of safety, ecology and efficiency of production processes. In today's world, where sustainable development and respect for resources are becoming increasingly important, topics such as energy saving and waste minimization in food production are becoming especially important. The book helps readers to understand how modern technologies can contribute to the creation of more efficient and environmentally friendly industries. The style of writing of the authors is characterized by accessibility and clarity .. They strive to convey complex technical concepts in a simple and understandable language, which makes the material available even to those who are just beginning to get acquainted with this area. The book is full of illustrations, diagrams and examples from practice, which helps to better absorb the material and see its application in real life. In. P. Koryachkin, as one of the leading experts in the field of food technology, is already known for his works, which have become fundamental in this field. His previous works, such as Food Processing Technology and Basics of Food Production Design, have also earned recognition and respect among professionals. "A short course of machines and apparatuses of food production" continues this tradition, offering readers not only theoretical knowledge, but also practical recommendations that will help them in their professional activities. If you are looking for a book that will become a reliable reference in the world of food technology, will help to understand the intricacies of the equipment and offer relevant solutions for modern challenges, then the “Short course of machines and devices of food production” is exactly what you need. It will become an indispensable assistant for both students and experienced professionals who want to deepen their knowledge and skills in this important and dynamically developing field.