Methods of quality control of raw materials, semi-finished products and pasta . At 3 p.m.. H. 2" edited by Galina Osipova is an important work devoted to quality assurance in the production of pasta. This publication will become an indispensable source of knowledge for specialists in the food industry, students of specialized universities, as well as anyone interested in technologies and methods of food quality control. The second part of the book continues to explore current methods and approaches to quality control of raw materials and semi-finished products, which are the basis for the production of high-quality pasta. The authors, who have joined their efforts in this project, offer readers an in-depth analysis of modern technologies used in the food industry. They share practical recommendations and scientific developments that will help not only in theory, but also in practice to improve quality control processes in enterprises. The book will be of interest not only to professional technologists and quality managers, but also to students studying in specialties related to food technology. It is suitable for readers who seek to deepen their knowledge in the field of quality control and understand how to properly evaluate raw materials and semi-finished products in order to guarantee the final product of the highest quality. In today's market, where consumers are increasingly demanding on the quality of products, knowledge of control methods is becoming especially relevant. The topics raised in the book cover a wide range of issues, including standardization, laboratory testing methods, and modern approaches to quality assessment of raw materials. The authors consider not only theoretical aspects, but also practical examples, which makes the material accessible and understandable. The reader will be able to learn about new technologies, such as automation of control processes and the use of modern analytical tools, which greatly simplifies the task of quality assurance in production. Galina Osipova, as one of the leading authors, is known for her deep understanding of the processes taking place in the food industry. She is the author and co-author of many scientific publications and teaching aids that have already established themselves in a professional environment. Her work is always committed to innovation and the practical application of knowledge, which makes her books especially valuable for practitioners. Methods of quality control of raw materials, semi-finished products and pasta . At 3 p.m.. H. 2" is not just a collection of theoretical knowledge, but a practical guide that will help readers understand the complex issues of quality control and teach how to apply the knowledge gained in practice. It will become a reliable assistant for all who strive for excellence in production and want to provide their customers with only the best products. If you are interested in such topics as quality control in the food industry, pasta production technologies, as well as methods for assessing raw materials and semi-finished products, then this publication will be a real find for you. Do not miss the opportunity to deepen your knowledge and improve your skills with this book, which opens up new horizons in the field of quality control and production technologies.