The manual 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 second part presents methods for assessing the quality of dietary fats, milk and dairy products, meat and meat products, fish and fish products, as well as the basics of metrological processing of results. The material support of each work is listed, the corresponding methods for determining the indicator are described in detail. 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"