Food Production Processes and Apparatus . In 2 kn. Kn. 1”, created by a team of authors, is an important work that will become an indispensable source of knowledge for students, graduate students, teachers and practitioners in the field of food technology . This publication is primarily addressed to those who are interested in the processes of food processing, their production and modern technologies used in this field. The first book discusses the basic processes and apparatus used in the food industry. The authors are deeply immersed in theoretical aspects, and also offer practical recommendations, which makes the material accessible and understandable. Readers will be able to learn about various methods of processing products, such as extraction, filtration, drying and pasteurization, as well as technologies used to ensure the safety and quality of food products. Each chapter is saturated with examples from real practice, which allows you to better understand how theoretical knowledge is applied in modern conditions. The topics raised in this book cover a wide range of issues, including the physico-chemical properties of products, the mechanisms of their processing, and the impact of various factors on the final product. Special attention is paid to innovations in the field of food technologies, which makes the book relevant for those who seek to be aware of the latest trends and developments in this dynamically developing area. The book will be of interest not only to students and teachers, but also to practicing engineers and technologists working in the food industry. It will become a useful reference material for professionals seeking to improve their skills and deepen their knowledge of modern processes and devices. Also, this publication can attract the attention of entrepreneurs who want to understand how to optimize production processes and introduce new technologies into their enterprises. The style of the authors is distinguished by clarity and logical presentation, which makes complex technical aspects accessible for understanding. The team of authors includes experienced specialists who not only have deep knowledge, but also have practical experience in the food industry. This gives the book special value, as readers can be sure of the reliability of the information provided . If you are looking for books on food technology that can help you in your studies or professional activities, “Processes and apparatuses of food productions . In 2 kn. Kn. 1" would be a great choice. It may be comparable to other well-known publications in the field, such as Food Technology or Food Technology Fundamentals, but is distinguished by a deeper immersion in specific processes and apparatus. In conclusion, this publication not only informs, but also inspires new ideas and approaches in the field of food technologies. It opens the door for the reader to the world of modern production processes, allowing a better understanding of how technologies can improve the quality and safety of food products. If you want to be one step ahead in your career or studies, this book will be your reliable assistant and source of inspiration.