The book "Practices in commodity science of grain and products of its processing", created by the team of authors, is an indispensable resource for students, specialists and everyone who is interested in agronomy, food industry and commodity science . This publication is not just a textbook, but a real encyclopedia of knowledge that immerses the reader in the fascinating world of grain crops and their processing. The book examines key aspects of grain commodity science, ranging from its classification and properties to processing technologies and quality assessment of finished products. The authors describe in detail the different types of grain, their biological and physico-chemical characteristics, as well as the impact of storage and transportation conditions on quality. This makes the book a valuable source of information for future agronomists, commodity experts, technologists and anyone who wants to understand more deeply how grain turns into products that we consume on a daily basis. Readers interested in agriculture, the food industry, or simply seeking to expand their knowledge of what they eat will find this workshop a wealth of useful information. The book will be especially useful for students of agronomic and technological specialties, as well as specialists working in the field of trade and grain processing. It will help not only to master the theoretical foundations, but also to gain the practical skills necessary for a successful career in this field. The topics raised in the book are diverse and relevant. The authors discuss not only technological processes, but also economic aspects, such as the influence of world markets on the prices of grain and its processing products. This makes the publication especially valuable in the context of globalization and constant changes in agrarian policy. In addition, the book touches on issues of ecology and sustainable development, which in our time is becoming increasingly important. Readers will be able to learn about modern approaches to the production and processing of grain, which take into account environmental factors and seek to minimize the negative impact on nature. The style of the authors is characterized by accessibility and clarity of presentation, which makes complex topics understandable even for those who are just starting their way in commodity science. Each section is accompanied by practical tasks that will help consolidate the knowledge gained and put it into practice. This makes the book not only a theoretical tool, but also a practical tool for learning. The team of authors working on this workshop consists of experienced specialists in the field of agronomy and commodity science, which adds additional value to this publication. Their extensive knowledge and practical experience make it possible to create a quality product that meets the modern requirements of education and the labor market. If you are looking for literature on commodity science, agronomy or the food industry, "Practices in commodity science of grain and products of its processing" will be an excellent choice. This book will not only enrich your knowledge, but also help you become more competent in your field. It will inspire you to further research and practice, opening new horizons in understanding the most important element of our food - grain.