The book “Physical-chemical and microbiological methods of food quality control”, created by the team of authors, is a real treasure for specialists and students who seek to understand the intricacies of ensuring the safety and high quality of food products . This book is not just a textbook, but a full-fledged guide to the complex and multifaceted world of modern methods of analysis that allow you to identify even the most hidden defects and dangers in food. The focus of this book is an integrated approach to food quality control, combining physico-chemical and microbiological methods. The authors masterfully reveal the intricacies of conducting laboratory research, focusing on the practical application of scientific knowledge. The reader will learn about the latest technologies and equipment used to determine the composition, freshness, safety and nutritional value of products. The book describes in detail the methods for determining the pH, moisture content, the presence of toxins, as well as modern microbiological tests to identify pathogenic microorganisms and bacteria that cause damage. This book is a real treasure for those who are engaged in quality control in food enterprises, in laboratories, as well as for teachers and students of specialized specialties. It is suitable for both novice professionals and experienced professionals who want to update their knowledge and get acquainted with the latest achievements in the field of food analysis. Especially valuable is the fact that the authors are not limited to dry technical descriptions, but share practical recommendations, real-life cases and advice on interpreting the results of studies. The topics raised in the book cover the full range of issues related to food safety and quality. The reader will get acquainted with methods for determining the content of proteins, fats, carbohydrates, vitamins and minerals, as well as with modern approaches to identifying contaminants, chemical additives and microbial contaminants. Particular attention is paid to standardization and regulatory framework, which makes the book an indispensable source for those working in the field of certification and quality control. The style of presentation of the authors is a combination of scientific rigor and accessibility, which makes complex topics understandable even for beginners. The book contains vivid examples, illustrations and tables that facilitate the perception of information and allow you to quickly navigate the material. A team of authors, including experts in food chemistry and microbiology, created a work that not only expands knowledge, but also inspires new research and experiments. If you are interested in food safety , You want to know , how modern laboratory methods help to identify hazards and improve product quality , or you are looking for a reliable guide for your professional activities - "Physical-chemical and microbiological methods of food quality control" will become an indispensable assistant for you. This book is a real bridge between theory and practice that will help you become an expert in the field of quality control, ensure consumer safety and improve your professional competence. So, if you’re looking for a book that combines scientific precision, practical value, and a modern approach, look for “Physicochemical and Microbiological Methods for Food Quality Control.” She deservedly takes a place in the library of everyone who is engaged in ensuring the quality and safety of food, and will become your reliable companion on the way to professional perfection.