The book "Fundamentals of the theory of heat and mass transfer in the crystallization of sucrose" by B. Popova is a unique and in-depth study that immerses the reader in the world of physicochemical processes occurring during the crystallization of one of the most famous and widely used carbohydrates - sucrose. This publication will become a reference book for students, graduate students and professionals working in the field of chemical technology, food industry and materials science. In his work, Popov examines in detail the mechanisms of heat and mass exchange, which play a key role in the crystallization process. He explains how temperature, pressure and concentration affect the formation of the crystal structure of sucrose, as well as the quality of the final product. Each chapter of the book is imbued with scientific rigor and practical examples, which makes the material accessible to those who are just beginning their journey in this complex field. The book will be interesting not only to specialists, but also to those who are fond of chemistry and physics. Students studying food processing technologies will find here useful information that will help them better understand the processes taking place at the molecular level. It will also be a valuable resource for researchers engaged in the development of new technologies in the field of crystallization and optimization of production processes. The topics raised in the book go beyond the purely scientific aspects. Popov emphasizes the importance of crystallization in the production of sugar and other products, as well as the impact of these processes on the quality and safety of food products. Readers will be able to learn about modern methods of control and optimization of crystallization processes, which is especially important in the face of growing requirements for quality and production efficiency. The author’s style is distinguished by clarity and logical presentation . Popov skillfully combines theoretical aspects with practical examples, which allows the reader not only to assimilate the material, but also to apply it in practice. His previous work also deserves attention, including research in the field of thermodynamics and kinetics of chemical processes, which have already managed to gain recognition in the scientific community. The book "Fundamentals of the theory of heat and mass transfer in the crystallization of sucrose" is not just a textbook, but a full-fledged scientific work that can become the basis for further research and development in the field of crystallization. It opens up new horizons for understanding processes that are seemingly familiar and ordinary, but in fact hide a lot of complex and interesting phenomena. If you are looking for literature that will help you to better understand the crystallization processes and their impact on the quality of products, or want to expand your knowledge in the field of chemical technology, this book will be a real find for you. Do not miss the opportunity to touch the world of science and learn more about how a simple substance such as sucrose can be the subject of such a deep and fascinating study.