The book "Commodity Science and Expertise of Grain Products", created by the team of authors, is a valuable guide for everyone who is interested in agronomy, food industry and product quality . This publication will become an indispensable assistant for students, graduate students, teachers, as well as practitioners in the field of commodity science and expertise . This book discusses in detail the main aspects of commodity management of grain products, including their classification, properties, methods of quality assessment and examination. The authors emphasize the importance of grain and flour in the human diet, as well as their role in the country's economy. The reader will be able to learn about modern grain processing technologies, as well as how to correctly assess the quality of flour and other grain products. The book not only provides theoretical knowledge, but also includes practical recommendations, which makes it especially valuable for those who work in the food industry or engaged in scientific research. It discusses topical issues such as the impact of storage conditions on grain quality, methods of laboratory analysis and examination, as well as the latest trends in the field of commodity science. For students and teachers, this book will become the basis for the study of commodity science, and for practitioners - a reliable source of information about modern methods of examination. It will be interesting not only for those who already work in this field, but also for those who are just starting their way in the world of commodity science. The topics raised in the book concern not only technical aspects, but also broader issues such as food safety, the impact of technology on the quality and availability of grain products. In the context of globalization and constant changes in the market, understanding these issues becomes especially relevant. The book will help readers understand the complex processes taking place in the field of commodity science, and will provide an opportunity to understand more deeply how the quality of grain and flour affects human health and the economy of the country. The style of the authors is distinguished by clarity and accessibility of presentation, which makes the material understandable even for those who do not have deep knowledge in this area. The team of authors includes specialists with extensive experience, which gives the book additional value. Their previous work has also earned recognition in academia, and this book will not be an exception. If you are looking for information about grain products, their quality and expertise, then "Commodity Science and Expertise of Grain Products" will become an indispensable source of knowledge for you. It will help you not only deepen your knowledge, but also better understand how to properly assess the quality of the products we consume every day. This book will be of interest to both professionals and amateurs who seek to expand their horizons in the field of commodity science. Read, explore and discover the world of grain products from a new side!