The book "Commodity Studies and Expertise of Meat and Fish Products . Training manual for the implementation of coursework in the discipline "is an indispensable resource for students and professionals seeking to better understand the world of commodity science and expertise. Created by a team of authors, this work offers a unique combination of theoretical foundations and practical recommendations, making it an ideal assistant for anyone studying or working in the food industry, especially in the meat and fish products segment. This training manual reveals key aspects of commodity science, including methods of quality assessment, standardization and certification of meat and fish products. Readers will be able to get acquainted with modern approaches to examination, which will help not only in writing term papers, but also in practical activities. The book offers clear instructions for the implementation of research projects, which makes it especially valuable for students who want not only to gain theoretical knowledge, but also to learn how to apply them in practice. Who can like this manual? First of all, it will be useful for university students studying in areas related to food technology, commodity science, as well as management in the field of catering . But not only them! Specialists working in the field of quality control and expertise will find in the book a lot of useful information that will help them to improve their skills and improve their professional skills . Even novice entrepreneurs in the field of trade in meat and fish products will be able to extract valuable knowledge from this manual that will help them avoid common mistakes and establish effective work. The topics raised in the book cover a wide range of issues, from the biological characteristics of meat and fish to the methods of their storage and transportation. The authors emphasize the importance of compliance with sanitary norms and regulations, which is especially relevant in the modern market, where requirements for food quality are becoming more stringent. The book also addresses issues of sustainable development and environmental safety, which makes it relevant in the context of current global trends. The style of the authors is characterized by accessibility and clarity of presentation. They aim to make complex scientific concepts understandable and interesting to the reader. This allows not only to assimilate the material, but also to be interested in the topic of commodity science in general. The team of authors includes experienced specialists and teachers, which guarantees high quality of the presented material . In their portfolio, you can find many other works devoted to various aspects of the food industry, which confirms their expertise and in-depth knowledge in this area. If you are looking for a training manual that will not only help you in your studies, but also become a reliable assistant in your professional activities, "Commodity science and examination of meat and fish products" is exactly what you need. This book will be your guide to the world of quality products, help to understand the intricacies of the examination and teach how to properly evaluate meat and fish products. Do not miss the opportunity to enrich your knowledge and skills that will be useful both in your studies and in your future career.