The book "Нанотехнология и наноматериалы для пищевых и перерабатывающих производств" is a comprehensive guide to the application of nanotechnology and nanomaterials in the food and processing industries. The author, a renowned expert in the field, provides a detailed overview of the current state of the art in nanotechnology and its potential applications in these industries, highlighting the challenges and opportunities that exist in this rapidly evolving field. The book begins by discussing the fundamental principles of nanotechnology and the properties of nanomaterials, providing readers with a solid foundation for understanding the concepts and technologies presented throughout the book. It then delves into the various applications of nanotechnology in the food and processing industries, including the use of nanoparticles in food packaging, the development of new sensors and biosensors, and the creation of novel materials for food processing and storage. One of the key themes of the book is the need to study and understand the process of technology evolution, particularly as it relates to the development of modern knowledge. The author emphasizes the importance of recognizing the interconnectedness of scientific advancements and their impact on society, and the need to develop a personal paradigm for perceiving the technological process of developing modern knowledge as the basis for the survival of humanity. This perspective is crucial for understanding the role of nanotechnology in addressing global challenges such as food security, sustainability, and environmental protection.

''