The book "Processes and apparatuses of food production" is a unique publication created by a team of authors, which will become an indispensable assistant for students, graduate students, specialists and everyone who is interested in the intricacies of food technology. It reveals key aspects relating to the processes and apparatus used in the food industry, making it an important source of knowledge for future engineers and technologists. On the pages of the book, readers immerse themselves in the world of food technology, where each chapter offers an in-depth analysis of various processes, such as processing of raw materials, conservation, packaging and storage of products. The authors share their knowledge about modern devices that are used for these processes, as well as about new technologies that can change the face of the food industry. The book covers both traditional methods and innovative approaches, which allows the reader to get a complete picture of current trends in the field of food production. This book will be especially interesting for students of technical and agronomic specialties, as well as for those who already work in the food industry and want to deepen their knowledge. It is suitable for both novice professionals and experienced professionals who want to be aware of the latest achievements in their field. If you are passionate about food security, sustainable development or want to learn more about how technology affects food quality and safety, this publication will be a real find for you. The topics raised in the book are diverse and relevant. The authors discuss not only technical aspects, but also economic and environmental issues related to food production. Readers will be able to learn about how process optimization can reduce costs and improve efficiency, as well as how modern technologies help to minimize the negative impact on the environment. In the face of global challenges such as climate change and population growth, the knowledge contained in this book is becoming particularly important. The style of the authors is distinguished by clarity and accessibility of the presentation, which allows even complex technical concepts to be perceived easily and with interest. Each section is accompanied by illustrations and diagrams that help to better understand the processes and apparatus described. This makes the book not only informative, but also visually appealing. The team of authors consists of experienced specialists who are not only theorists, but also practitioners, which gives the book special value. If you are looking for literature on the topic of food technology, then “Processing and apparatus of food production” will be an excellent choice. It can be useful not only for students and teachers, but also for professionals working in the development of new products and technologies. This book can be the basis for in-depth study of the processes behind food production, and will help you better understand how modern food businesses work. Do not miss the opportunity to expand your knowledge and skills in the field of food technology with this unique edition “Processes and apparatuses of food production” is not just a book, it is your guide to the world of modern food technologies, which will help you become an expert in this important and in-demand field.