French (For students of the food profile) . Textbook” by the authors and . C. Voronkova and I . A. Kovalevskaya is a unique educational resource that will become an indispensable assistant for students studying in specialties related to the food industry. This manual is not just a textbook, but a real find for those who want to master the French language in the context of their professional activities. From the first pages of the reader plunges into the world of the French language, where each topic is permeated with practical examples and specific vocabulary necessary for work in the field of food technology. The authors skillfully combine theory and practice, offering assignments that will help consolidate knowledge and develop communication skills in French. Each chapter is devoted to a specific topic related to the food industry, whether it is production technology, sanitary standards or gastronomic traditions. This makes the material not only relevant, but also as useful as possible for the future professional activity of students. The book will be of interest not only to students, but also to teachers who are looking for quality materials for teaching . It is suitable for those seeking a career in an international environment where knowledge of French can be a significant advantage. The manual will also be useful to those who plan internships or internships abroad, because knowing the language of the country in which you work greatly facilitates the process of adaptation and communication. The topics raised in the book cover a wide range of topics, ranging from basic French to professional vocabulary related to the food industry. The authors emphasize the importance of language in the context of cultural and professional aspects, which makes learning deeper and more meaningful. The book not only teaches the language, but also opens doors to the world of French gastronomy, culture and traditions, which makes it especially attractive for students interested in this topic. The style of the authors is distinguished by clarity and accessibility, which makes it easy to digest the material . Voronkova I. C. and Kovalevskaya I . A. use a variety of teaching methods, including dialogues, exercises and tests, which makes the learning process dynamic and exciting Their approach to learning is based on modern methods, which allows students not only to memorize words and phrases, but also to apply them in real-life situations. If you are looking for a tutorial that will help you not only learn French, but also prepare for professional activities in the food field, the book "French language (For students of the food profile)" will be an excellent choice. It will help you develop confidence in communication, expand your vocabulary, and prepare for a future career. Do not miss the opportunity to take a step towards your professional success with this unique guide!