This edition is a guide for studying the courses "Designing Meat Industry Enterprises with CAD Fundamentals" and "Fundamentals of Industrial Construction and Engineering Equipment," performing practical tasks, tests, course design and final qualification work. The book contains information on the organization of design, construction and engineering equipment of meat industry facilities, methods of technological calculations, recommendations on the organization of technological processes of individual industries, regulatory and reference data, the main list of technological equipment with its stylized image and main parameters, as well as the range of products and recipes, consumption rates of raw materials and materials, technological schemes of production.