The textbook is a complement to the theoretical course "Commodity Studies and Expertise of Goods" . The book contains the materials necessary for the performance of laboratory work by students of universities . The manual is compiled in accordance with the state educational standard, on the basis of an exemplary curriculum approved by the Council of Educational and Methodological Association for Education in the Field of Commodity Science and Expertise of Goods . The training manual provides common measurement methods for all food groups to control quality and safety indicators, as well as methods for quality control of fruit and vegetable, grain, confectionery and flavor products in accordance with the requirements of regulatory and technical documents .. The laboratory work under consideration corresponds to the modern level of commodity research and allows students to master the basic measuring methods of food analysis. ;Griff:Recommended by the Educational and Methodological Association in the field of commodity science and examination of goods for students of higher educational institutions studying in the specialty 08. 04. 01 "Commodity Studies and Expertise of Goods"