The dictionary contains about 42,000 terms on all branches of the food industry: flour-milling, dairy, meat, poultry processing, bakery, sugar, confectionery, oil and fat, fish, starch and syrup, wine, canning, etc. The third edition of the dictionary includes a system of digital codification of food additives. The dictionary is intended for students, postgraduates and teachers of food educational institutions, as well as for specialists and translators.