The textbook "Protein Fluorescence" offers a comprehensive analysis of the intrinsic fluorescence of proteins, a complex area of biochemical fluorescence. It highlights the role of fluorescent amino acids, particularly tryptophan, tyrosine, and phenylalanine, and their influence on the fluorescence properties of proteins. Tryptophan, as the dominant intrinsic fluorophore, is present in multiple residues in most proteins, making the analysis of fluorescence data challenging. The book discusses the various processes that affect the emission of these amino acids, including the interactions between tyrosine and tryptophan through resonance energy transfer. The development of quantitative analysis of intrinsic fluorescence from the 1950s to the 1980s is also covered, with a focus on advancements in the interpretation of fluorescence data. This publication is aimed at professionals and students in the fields of biochemistry and molecular biology who seek a deeper understanding of the fluorescence mechanisms in proteins.