The book "Commodity Studies of Food Products" edited by T. N. Ivanova is a unique work that immerses the reader in the world of food products, their classification, characteristics and significance in our lives. This textbook, created by a team of authors, is not just a collection of theoretical knowledge, but a real encyclopedia that will be useful to both students and practitioners in the field of commodity science, food industry and trade. From the first pages of the book, the reader finds himself on an exciting journey through the diversity of food products. The authors examine in detail the different product groups, their properties, methods for assessing quality and safety, as well as the impact on human health. Each chapter of the book is permeated with a scientific approach, supported by current research and practical examples. This makes the material not only interesting, but also extremely useful for use in real life. The book will be especially useful for students and teachers of universities studying in specialties related to commodity science, agronomy, food technology and marketing. It will also become an indispensable reference for trade workers, purchasing managers and anyone interested in food quality and safety issues. If you want to better understand how to choose quality products, how they are produced and what factors affect their cost, this book will become your reliable assistant. The topics raised in Food Commodity Science cover a wide range of topics: from the history of commodity science to current trends in the production and consumption of products. The authors emphasize the importance of compliance with quality and safety standards, which is especially important in today's market, where consumers are becoming increasingly demanding. The book also touches on issues of ecology and sustainable development, which makes it especially relevant for those who care about the future of our planet. Style T. N. Ivanova and her team are distinguished by their accessibility and clarity of presentation .. They skillfully combine scientific data with practical recommendations, which allows the reader not only to assimilate information, but also to apply it in practice. This makes the book not only a tutorial, but also a fascinating read for anyone interested in food products. If you are looking for literature that will help you to understand the complex world of commodity science, “Commodity science of food products” is exactly what you need. It will become your reliable source of knowledge and inspiration, as well as open new horizons in understanding food security and product quality. The book may also be of interest to those who are looking for information about modern trends in the field of healthy nutrition and ecology. In conclusion, “Commodity Studies of Food” is not just a book, it is a whole world that opens up to the reader. It will help you become a more informed consumer, teach you how to understand the intricacies of choosing products and give you the opportunity to look at familiar things from a new perspective. Do not miss the chance to take a step towards a healthier and more informed life by enriching your knowledge with this wonderful publication.