The book "Scientific bases of formation of assortment of food products with specified properties: Technologies of Production and Processing of Plant Raw Materials” is a unique work created by a team of authors that immerses the reader in the fascinating world of food science. This publication will be an indispensable source of knowledge for students, graduate students, researchers and practitioners in the field of food technology, as well as for anyone interested in modern trends in the production and processing of plant products. The main idea of the book is to research and develop methods of forming a range of food products that meet the modern requirements of consumers. In the face of growing interest in healthy eating and functional foods, the authors invite readers to take a look at technologies that allow them to create products with specific properties, such as increased nutritional value, improved organoleptic characteristics and optimal performance.