The book "Scientific Foundations of Food Production" edited by Svetlana Yakovlevna Koryachkina is a unique publication that covers a wide range of issues related to modern technologies and methods of food production. This is not just a textbook, but a real encyclopedia of knowledge that will be useful to both students and practitioners in the food industry. In this book, the authors examine in detail the key aspects relating to the scientific foundations of production, ranging from raw materials to the final product. The reader will be able to learn about modern methods of processing, storage and packaging of products, as well as the impact of various technologies on the quality and safety of food. Important attention is paid to innovations in the field of food technology, which makes the book relevant for anyone interested in the latest trends in this field. Who can like this edition? First of all, it will be useful for students and teachers of universities studying in specialties related to the food industry . But not only! Professionals working in the field of production and processing of products will find here a lot of useful information that will help them in solving practical problems . In addition, the book will be of interest to anyone who seeks to understand the issues of health and nutrition, because understanding the basics of food production is the first step to an informed choice. The topics raised in the book are highly relevant in light of the current challenges facing the food industry. The issues of sustainable development, ecology and food safety are discussed, which makes the publication especially valuable in an era of growing interest in a healthy lifestyle. The authors emphasize the importance of a scientific approach to production, which allows the reader to realize how science and technology can improve the quality of life and prolong health. The style of Svetlana Yakovlevna Koryachkina and her colleagues is distinguished by clarity and accessibility, which makes complex scientific concepts understandable even for an unprepared reader. The book is written taking into account modern educational standards and includes practical examples, which makes it easy to absorb material. Koryachkina, as an experienced teacher and researcher, brought her unique approach to the text, based on many years of experience in the field of food technologies. If you are looking for literature that will help you better understand how foods are made, what factors affect their quality and safety, and how modern technology can change this field, then the “Scientific Basis of Food Production” is what you need. Readers interested in topics such as food safety, processing technology, and sustainable development in the food industry will find many useful ideas and recommendations here. In conclusion, the book “Scientific Foundations of Food Production” is not just a source of knowledge, but a real guide to the world of food science. It inspires new discoveries and research, emphasizing the importance of a scientific approach in food production. If you want to be aware of the latest trends and technologies in this field, this publication will be your reliable assistant.