The book contains information about the history and geography of traditional biotechnology, about the emergence of the main products of mankind (bread, milk, cheese, beer, wine, etc.). The fate of each product, its origin, national characteristics, distribution by country and, if necessary, classification are considered. The manual is intended for students studying in the areas of training included in the UGS "Industrial Ecology and Biotechnology." The book can be useful for biotechnologists working in the food industry, as well as for persons interested in this area of ​ ​ knowledge.