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The textbook presents the basic principles of general materials science, describes the properties, structure and application of steels, cast irons, non-ferrous metals and their alloys, polymers, inorganic materials, nanomaterials and composite materials used in the food industry.

It is intended for students of higher education institutions in the fields of knowledge 13 "Mechanical Engineering", 16 "Chemical and Bioengineering" and 18 "Production and Technology"