The issues of application of enzyme technologies in food production are considered. The properties of individual enzymes are described taking into account their influence on the course of physical and chemical reactions in food products, as well as on the organoleptic properties and shelf life of products. The 2nd edition of this well-proven book takes into account the latest achievements of mammology, in particular, to reduce the content of acrylamide, in fish processing, and to improve the stability of flour confectionery products during storage.