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The monograph Innovative Food Products brings together several extensive scientific studies on complex topics treated in detail, multilaterally and expressed through bibliographic studies, data, figures and results of scientific research. Collective monograph Innovative food products is recommended for publication by the Senate of the Technical University of Moldova. The paper is intended for specialists in the field of food technology, nutrition and public catering. Various aspects of creating innovative food products are analyzed, and the research vector is directed towards gluten-free products; fortification of foods with calcium, iodine; food emulsions; capitalization of chickpea flour, walnuts and walnut meal (Juglans regia l.); fruit jam and jam, elucidating the technological and nutritional challenges, at the same time, taking into account the theoretical principles, coming up with practical elaborations. The monograph inserts recommendations for initiation in research, being a valuable support for the academic environment and the economic field. Collective monograph Innovative food is recommended for students of cycle I (bachelor's degree), cycle II (master's degree), cycle III (doctorate). The monograph entitled Innovative Foods falls within the priority directions of the state project 20.80009.5107.10: "Personalized nutrition and intelligent technologies for my well-being" which is carried out within the Technical University of Moldova., {"references": ["Cruz Casas D.E. et al. 2021. Probiotics as Functional Foods. In: Goel G., Kumar A. (eds) Advances in Probiotics for Sustainable Food and Medicine. Microorganisms for Sustainability, vol 21. Springer, Singapore.", "Fibigr, J.; \u0160at\u00ednsk\u00fd, D.; Solich, P. Current trends in the analysis and quality control of food supplements basedon plant extracts.Anal. Chim. 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