The book "Rheology Essentials of Cosmetic and Food Emulsions" offers a comprehensive introduction to the rheology of cosmetic and food emulsions. It is aimed at professionals and students who wish to develop a deeper understanding of the flow properties of these products. The author, Rüdiger Brummer, explains the fundamental principles of rheology and their practical applications. The work covers modern measurement methods and instruments used to characterize emulsions and provides detailed guidance on various rheological tests. Numerous illustrations, diagrams, and tables facilitate the understanding of the complex relationships between rheological properties and other product characteristics, such as skin feel and stability. This reference book is a valuable resource for anyone involved in the development and analysis of cosmetic and food products.