Methods of quality control of raw materials , semi-finished products and pasta" under the authorship of Galina Osipova and a team of authors - this is a real find for everyone who are interested in the food industry, for students and professionals, Working in the field of quality control products . In today's world, where consumer requirements for food quality are becoming more stringent, understanding the methods of quality control and evaluation becomes an integral part of the work of every professional in this field. This book offers readers an in-depth analysis of the methods used to assess the quality of raw materials and semi-finished products, as well as finished pasta. Each section is permeated with practical examples and scientific research, which makes the material not only theoretically sound, but also practically applicable. Readers will be able to learn about various aspects of quality control, including physicochemical, microbiological and organoleptic methods. Thanks to this, the book will become an indispensable tool for both novice professionals and experienced professionals seeking to update their knowledge. Who can like this book? First of all, it will be of interest to students and teachers of specialized educational institutions, as well as specialists working in the field of food technology, quality control and production process management . If you are passionate about the production and processing of food, if your work is related to quality assurance, then this publication will become for you a real guide to the world of modern control methods. The topics raised in the book cover a wide range of issues: from the choice of raw materials to the evaluation of finished products. The authors emphasize the importance of compliance with quality and safety standards, which is especially relevant in the context of globalization and increased competition in the food market. Readers will be able to get acquainted with the latest achievements in the field of quality control, as well as with new methods that are actively introduced into production processes. The style of Galina Osipova and her colleagues is characterized by accessibility and clarity of presentation. They skillfully combine scientific data with practical recommendations, which allows readers to easily assimilate complex concepts. Osipova is known for her work in the field of food technology and quality control, and her authority in this area is not in doubt. Her other works are also noteworthy, as they highlight current issues regarding food safety and food quality. The book "Methods of quality control of raw materials, semi-finished products and pasta" not only enriches the readers' knowledge, but also inspires new ideas and approaches to work. This edition will be a great addition to the library of everyone who aspires to professional growth and wants to remain at the forefront in their field. By reading this book, you will not only gain valuable knowledge, but also be able to put it into practice, improving the quality of your work and ultimately meeting the needs of your customers. If you are interested in topics such as food quality control, production technology, food safety or analysis methods, then this publication will be a real find for you. Do not miss the opportunity to immerse yourself in the world of modern methods of quality control and take a step towards professional improvement together with the book by Galina Osipova!