The book "Chemical Calculations in the Food Industry" by Gert Hartwig provides a comprehensive introduction to the chemical calculations that are significant in the food industry. It is aimed at professionals and students who wish to develop a deeper understanding of chemical analyses and their applications in food technology. The content covers fundamental concepts of chemical calculations as well as specific methods such as mass analysis, titrations, and photometric analyses. The structured approach to various chemical procedures and the multitude of practice problems enable readers to apply and deepen their knowledge practically. The book is written in German and serves as a valuable resource for anyone working in the food industry or dealing with chemical analyses.