Microbiology of food production . Training manual for preparation of bachelors in the direction of ... » edited by Galina Sokolenko is an indispensable source of knowledge for students, graduate students and anyone interested in the basics of microbiology in the context of food technologies This guide not only highlights key aspects of microbiology, but also immerses the reader in the fascinating world of interactions between microorganisms and food. The book discusses major topics such as the role of microbes in food production, their impact on food quality and safety, and methods for controlling and managing microbiological processes in food enterprises. Each section is written with relevance and practical relevance in mind, making the material accessible and understandable to students, even if they do not have in-depth knowledge of biology. Who can like this manual? First of all, it is addressed to undergraduate students studying in the areas of "Food Technology", "Biotechnology" and "Agroengineering" . However, interest in the book can be shown by practitioners in the food industry, as well as teachers who want to update their knowledge about current trends and methods in microbiology. If you are looking for a quality education and want to deepen your knowledge in the field of microbiology, this guide will become your reliable assistant. One of the key topics of the book is food safety, which in the modern world becomes especially relevant. In the context of globalization and increasing food production, the issue of controlling the microbiological state of foods comes to the fore. The authors of the book emphasize the importance of compliance with sanitary norms and regulations, as well as the need to introduce modern technologies to ensure the safety and quality of food. This makes the manual not only a training material, but also a practical guide for professionals working in the food industry. The style of the authors is distinguished by clarity and logical presentation, which makes it easy to assimilate even the most complex topics. They use current examples and research, which makes the material more lively and interesting. In addition, the manual presents practical tasks and tests that will help readers consolidate their knowledge and prepare for exams . Sokolenko Galina Grigorievna, as one of the leading specialists in the field of microbiology, is known for her publications and scientific works. Her experience and knowledge, as well as the contributions of other authors, make this handbook a valuable resource for anyone seeking professional growth in the field of food technology. If you are looking for a high-quality training manual on microbiology that will help you understand the complex issues of interaction between microorganisms and food products, then “Microbiology of food production” will be an excellent choice. This book will not only expand your knowledge, but also inspire you to further explore this fascinating and important field of science. Do not miss the opportunity to immerse yourself in the world of microbiology and discover new horizons in the food industry with this unique tutorial!