The book "Commodity Science and Expertise of Food Concentrates and Food Additives", written by the team of authors, is a unique publication that immerses the reader in the world of the food industry, revealing all the subtleties and nuances associated with the goods that we consume on a daily basis. This is not just a textbook, but a real encyclopedia of knowledge that will be useful both to professionals in the field of food science and to those who are interested in issues of food quality and safety. In today's world, where food choices are becoming more diverse and complex, understanding what we eat is becoming an important task. The book offers readers an in-depth analysis of food concentrates and additives, their role in production and consumption, as well as methods of their examination. The authors, with considerable experience in the field of commodity science, share their knowledge on how to properly assess the quality and safety of food, what standards exist and how they are applied in practice. This book will be especially interesting for students and teachers of universities specializing in food technology, commodity science and related disciplines. It will also find a response from food industry specialists who control the quality of products, as well as from all those who are striving for conscious consumption and want to understand what is behind bright packaging and tempting advertising. The topics raised in the book cover a wide range of issues: from the history of the development of food additives to current trends in their use. The authors consider not only the scientific aspects, but also the social, economic and environmental problems associated with the production and consumption of food concentrates. Readers will be able to learn how to correctly interpret information on packages, which supplements are safe, and which may pose a health risk. The style of the authors is characterized by accessibility and clarity of presentation, which makes complex scientific concepts understandable to a wide audience. The book is filled with examples from practice, which allows readers to better absorb the material and apply it in real life. In addition, it presents current research and data, which makes it an indispensable source of information for anyone who wants to be aware of the latest trends in food safety. If you are looking for literature that will help you understand the issues of commodity science and food examination, this book will be an excellent choice. It will not only expand your knowledge, but also allow you to look at familiar products from a new perspective. In a world where health and food safety are becoming increasingly relevant, “Commodity Science and Expertise of Food Concentrates and Food Additives” is a necessary tool for forming an informed approach to food choice. In conclusion, it is worth noting that this edition will be useful not only to professionals, but also to anyone who wants to deepen their knowledge about food additives and concentrates. It is a book that not only informs but also inspires informed choice, making it an important contribution to the literature of commodification. If you are interested in topics such as food safety, nutritional supplements, or you just want to learn more about what is on store shelves, this publication will be a real discovery for you.