The book "Modern protein preparations: scientific foundations of production, ways of their introduction into food systems" edited by Natalia Nikolaevna Tolkunova is a unique study that immerses the reader in the world of protein preparations and their importance in modern food production. This work, created by a team of authors, is not only a scientific source, but also a practical guide for specialists in the field of biotechnology, food industry and medicine. The book deals with topical issues related to the production of protein preparations, their functional properties and applications in various fields. Readers will be able to learn about modern methods of obtaining proteins, their role in human and animal nutrition, as well as ways to introduce these substances into food systems. This makes the book an important resource for undergraduates, graduate students, and professionals working in biochemistry, food technology, and nutritiology. One of the key topics raised in the book is the effect of protein drugs on human health. The authors analyze in detail how proteins can improve the quality of nutrition, contribute to recovery after physical activity and even affect the prevention of various diseases. These aspects make the book especially interesting for nutritionists, fitness trainers and anyone who cares about their health and lifestyle. The style of presentation of the authors is clear and accessible, which allows readers to easily assimilate complex scientific concepts. The book is saturated with examples, illustrations and practical recommendations, which makes it not only a theoretical, but also a practical manual. It also presents the latest advances in protein biotechnology science, allowing readers to keep abreast of current trends and innovations. For those who are interested in the topic of protein drugs, the book will be a real find. It will be useful not only to professional researchers and students, but also to a wide audience, including people seeking to improve their nutrition and health. Readers interested in healthy lifestyle, sports nutrition and nutrition will find in this work a lot of useful information and practical advice. Natalia Nikolaevna Tolkunova, as an editor and one of the authors, is known for her work in the field of biochemistry and food technology. Her research and publications have been recognized in academia, and this book is no exception. It combines the knowledge and experience of many specialists, which makes it a valuable contribution to the scientific literature. If you are looking for information about protein preparations, their production and use, then “Modern protein preparations: scientific bases of production, ways of their introduction into food systems” is exactly what you need. This book will not only expand your knowledge, but also inspire new research and practical experiments in the field of protein biotechnology. Do not miss the opportunity to immerse yourself in the world of science and discover new horizons in understanding the importance of proteins in our diet!