Authors: V.M.Abbasov, F.A.Amirli, Z.Z.Aghamaliyev, Z.V.Abbasova, N.R.Guliyeva

This textbook is designed to assist undergraduate and master’s students studying various disciplines within the field of food engineering at universities in acquiring a thorough understanding of these subjects, as well as developing both theoretical knowledge and practical skills.

The book may also serve as a valuable resource for professionals working in various sectors of the food industry including enterprises engaged in the production of milk and dairy products, fish and fish products, meat and meat products, winemaking, bread and flour confectionery products, as well as in scientific research laboratories and catering establishments. It is intended for use by engineering technologists, food safety managers, laboratory specialists and other professionals in related positions.