The Technology of Flour Milling and Grain Production . The textbook for bachelors’ training, edited by Svetlana Kalashnikova, is a unique work that will become an indispensable assistant for students studying agronomy, food production technologies and related disciplines. This textbook, created by a team of authors, is a deep dive into the world of flour and cereal production, covering all key aspects, from raw materials to modern processing technologies. The book is intended for undergraduate students, but will be of interest to specialists working in the food industry, as well as those who seek to expand their knowledge about the grain processing process. If you are planning a career in agronomy, food technology or related fields, this guide will be your reliable companion in learning the basics and nuances of flour and cereal production. In this tutorial, the authors consider in detail the various stages of the technological process, starting with the selection and preparation of raw materials, including grain of various crops, and ending with its processing into finished products. The book covers not only traditional methods, but also modern technologies that allow to increase production efficiency and improve the quality of the final product. The reader will be able to learn about the latest achievements in the field of equipment and process automation, which makes the manual relevant to modern realities. The topics raised in the book cover a wide range of issues, from the chemical composition of grain and its properties to the methods of quality control of finished products. Special attention is paid to the issues of ecology and sustainable development in production, which makes this book especially valuable in the light of the current challenges facing the food industry. Kalashnikova and her team emphasize the importance of adhering to safety and quality standards, which is critical in the face of globalization and growing competition. The style of the author is distinguished by scientific rigor, but at the same time it remains accessible and understandable to the reader. Kalashnikov, as an experienced teacher and researcher, managed to create a text that not only informs, but also inspires. She is also the author of other well-known textbooks and scientific works, which emphasizes her authority in the field of agronomy and food production technology. The book will be interesting not only for students, but also for teachers who are looking for high-quality and relevant materials for their courses. It will be an excellent addition to the library of any educational institution, as well as a useful resource for practitioners seeking to update their knowledge of modern technologies and methods of work in the field of flour and cereal production. If you are looking for a high-quality training manual on grain processing technology, which combines theory and practical recommendations, then the "Technology of flour milling and cereal production" is exactly what you need. This book will not only expand your knowledge, but also help you become a real professional in your field. Do not miss the opportunity to get acquainted with this important work, which will become your reliable assistant on the way to success in the world of food technology.