The book "Training manual on course design in the discipline of processing technology of fruits and vegetables" is an indispensable resource for students studying agronomy, food technologies and related disciplines. The team of authors, who created this manual, combined their knowledge and experience to provide readers with relevant and practical information necessary for the successful implementation of course projects in the field of fruit and vegetable processing. From the first pages of the book, the reader plunges into the world of technologies that are behind the processing of agricultural products. The manual covers a wide range of topics, ranging from the basics of botany to modern methods of processing and storing fruits and vegetables. This makes the book not only educational material, but also a practical guide that will be useful for both students and professionals in the food industry. One of the key topics addressed in the manual is the impact of processing technology on the quality of the final product. The authors explain in detail how different processing methods can change the taste and nutritional characteristics of fruits and vegetables, which is especially relevant in light of current trends in healthy eating and sustainable development. Readers will be able to learn about the latest achievements in the field of canning, drying, freezing and other methods that help to preserve the freshness and nutritional value of products. The book will be interesting not only for students, but also for teachers who are looking for high-quality educational materials for their courses. It can also attract the attention of practitioners working in the field of agricultural processing, as well as entrepreneurs who want to expand their knowledge of modern technologies and trends in this area. The style of the authors is characterized by accessibility and clarity of presentation, which makes complex scientific concepts understandable even for those who are just starting their way in the study of processing technology. Each section of the manual is accompanied by practical examples and assignments that help to consolidate the knowledge gained and put it into practice. This makes the book an ideal tool for self-study and exam preparation. In addition, the manual raises important issues of ecology and sustainable development, which is becoming increasingly relevant in the modern world. The authors focus on how recycling technologies can contribute to reducing food waste and more rational use of resources. This makes the book an important contribution to the discussion of the sustainable future of the food industry. If you are looking for a tutorial that combines theory and practice, as well as up-to-date knowledge about fruit and vegetable processing technologies, then this publication will become your reliable assistant. It will not only help you successfully cope with course projects, but also give you the opportunity to deepen your knowledge in an area that is of great importance for human health and the ecology of the planet. The book “Training manual for course design in the discipline of technology of processing fruits and vegetables” is not just a textbook, but a whole world in which everyone who is interested in agronomy, food technologies and modern approaches to processing products should immerse themselves. Do not miss the opportunity to expand your horizons and become a real expert in this fascinating and important area!