Human life largely depends on the way nutritionaffects our health. This fact explains the relevanceof modeling multicomponent food products withpreplanned nutritional and energy value. DesigningMulticomponent Food Products was written byA.B. Lisitsyn, I.M. Chernukha, and M.A. Nikitina(Moscow, 2020). The book features such urgentproblem of modern biotechnology as the basic aspectsof multicomponent food design. The publication isintended for specialists in the field of food industry,biotechnology, food chemistry, nutritional science, andbiomedicine, as well as for experts involved in designand technology of healthy, preventive, and personalizeddiets.Biotechnology is currently getting extremely popularboth in Russia and abroad. The authors believe thatbreakthrough science-intensive technologies will beable to provide the population with healthy and propernutrition. Studies of the interaction of various nutrientsand their effect on human health make it possible todetermine the specifics of proper nutrition and identifythe patterns of vital biophysical, biochemical, andenergy mechanisms.The book owes its scientific novelty to thecomprehensive analysis of theoretical and practicalaspects of multicomponent food design. The authorsused advanced mathematical models that regulate thestages of functional food development. The methodallowed the team to describe the changes in the chemicalcomposition of the formulations, depending on theingredient ratio and standards. This approach makesit possible to replace technological experiments withmathematical modeling.The modern food industry includes thousandsof raw materials, each with its own characteristicsand functional, technological, physicochemical,and organoleptic profile. These parameters requiresystematization in order to optimize the design process.The research has a distinct interdisciplinarycharacter and unites biomedicine with theoretical andpractical (digital) biotechnology. The textbook presentsa theoretical summary of various studies in the fieldof food combinatorics. The material presentationis well-structured; it moves from general theory ofbiotechnology and food combinatorics to specificexamples of formulation design for certain foodproducts according to preplanned criteria. The chaptersare arranged in such a way that they provide a clearsystematic view of the functional food design.The first chapter is entitled Issues of InternationalFood Regulation and Related Laws. It features theexisting nutrition strategies in the European Union,Russia, Great Britain, and the USA. It introducesthe reader to the main issues of the book, its basictheoretical principles and concepts. The chapter showshow these concepts are being implemented nowadaysand what they lead to.The second chapter is A Review of Design Methodsfor Multicomponent Food Products. It examines themain findings and research results in the development ofdomestic food combinatorics. It traces the history of thisscience from its origins to the works of contemporaryscientists. The authors analyzed publications that featurethe principles and methods of designing the formulationsof balanced food products. The initial stage includedthe development of theoretical foundations and specificmethods of balanced food production. This stage wasassociated with the formalization of qualitative andquantitative ideas about the rational use of essentialamino acids in the technology of adequate exotrophy.Nowadays, food product development includes notonly nutritional and biological value but also medical,technological, economic, and social factors.The third chapter, Principles for the Developmentof Adequate Human Nutrition, describes the lawsof nutritional science, or nutritiology. It introducesthe basics of human nutrition, depending on socialfactors (age, gender, workload, etc.) and various noncommunicablediseases (alimentary-dependent diseasesand socially significant non-communicable diseases).The authors see a need in a new scientific approachthat they call digital nutrition. They believe that digitalnutrition will deal with the digital transformation of dataon physiological needs, biologically active substances,energy, and the chemical composition of basic foodproducts. Specialists in digital nutrition will designcomputer programs that will develop personalized dietrecommendations. The fourth chapter, Food Design, outlines themain stages of multicomponent food design as afundamentally new direction in food industry. It revealsthe principles of food combinatorics and the stages ofdesigning new formulations for multicomponent foods.The fifth chapter is entitled Cluster Analysis forTypology of Food and Dishes. It introduces clusteranalysis with its principles and methods.The sixth chapter, Examples of Computer-AidedDesign of Multicomponent Food Products, featuresdesigning a new formulation based on the optimal costcriterion, foods for anemia prevention, meat dietaryproducts fortified with calcium, and curd products basedon the energy value criterion.The language of the book is clear, consistent, andlaconic, which ensures effective comprehension. Theauthors use the essential terminology that shapes thescientific apparatus of future specialists. The good useof general vocabulary helps clarify the material andexamples.The information is well-structured; the main ideasand definitions are visually highlighted. The educationalmaterial includes a wide range of data visualizationtools, namely diagrams, charts, tables, formulas, figures,infographics, etc.The authors achieve their goals by analyzingtheoretical material and giving specific examplesof computer design of various multicomponentfood products. The means and methods of materialpresentation correlate with the goals. The list ofreferences and recommended sources includes relevantdomestic and foreign scientific literature.In general, Designing Multicomponent FoodProducts by A.B. Lisitsyn, I.M. Chernukha, andM.A. Nikitina provides its readers with a systematicunderstanding of the scientific and applied aspects ofmulticomponent food design. The book contributesto the fundamental training of professionally orientedspecialists with deep knowledge in the field ofbiotechnology and nutritional science.