The book "Commodity Studies and Expertise of Bakery and Pasta Products . Tutorial for students” edited by Natalia Mitrofanova Derkanosova is an indispensable resource for students and specialists seeking to deepen their knowledge in the field of commodity science and food examination . This textbook will become a reliable assistant for those who study the production technologies and quality assessment of bakery and pasta products, as well as for future workers in the food industry. In this manual you will find a detailed description of the various types of bakery and pasta products, their classification, production processes and methods of examination. The authors, combining their knowledge and experience, offer readers not only theoretical aspects, but also practical recommendations, which makes the book especially valuable for students who are preparing for future professional activities. Each chapter contains up-to-date information, supported by modern research and examples from practice, which allows the reader not only to assimilate the material, but also to apply it in real conditions. The book will be of interest not only to students studying at the faculties of food technology and commodity science, but also to specialists working in the field of food quality control, as well as to anyone interested in health and nutrition issues. If you want to know how to properly assess the quality of bakery and pasta, what factors affect their taste and texture, as well as how to choose the best products on store shelves, this guide will be a real find for you. The topics raised in the book are relevant and important in light of current trends in nutrition and health. With a growing interest in product quality and safety, knowledge of commodity science is becoming a necessary skill for every consumer. The authors emphasize the importance of food examination, which allows the reader to consciously approach the choice of food and take care of their health. The style of Natalia Mitrofanova Derkanosova and her colleagues is characterized by accessibility and clarity of presentation, which makes complex topics understandable even for beginners. She is known for her work in the field of commodity science and food technology, and this tutorial is another confirmation of her professionalism and deep knowledge. In previous publications, the authors have also addressed the quality of products, their production technology and the impact on human health, which creates a holistic view of this area. If you are looking for literature on commodity science, food expertise or just want to expand your knowledge of bakery and pasta, this guide will be an excellent choice. The book will not only help you in your studies, but will also open new horizons in understanding what you eat every day. Do not miss the opportunity to get acquainted with this unique publication, which will become your reliable companion in the world of food technology and expertise.