Collection of scientific works . Section: Food Technology. Commodity and food examination . Issue 5 is a unique publication that will become an indispensable source of knowledge for specialists, scientists and students seeking to deepen their knowledge in the field of modern food technologies and food examination. The team of authors, united under this name, is a team of leading experts and researchers who share the results of their latest research, innovative developments and practical recommendations relevant to the food industry. This book is a real guide to the world of commodity science and food examination, which reveals to the reader the intricacies of modern technologies for processing, storage and quality control of food products. It details standardization and certification issues, methods for determining product safety and quality, and innovative approaches to assessing and improving food product performance. Particular attention is paid to new methods of laboratory research, modern automation and digitalization tools in the food industry, which makes the collection especially relevant in an era of rapid technological changes. Collection of scientific works . Section: Food Technology. Commodity and food examination . Issue 5" is perfect for researchers, university teachers, graduate students and students, as well as for specialists working in the field of quality control, technologists and food safety experts. Its content is interesting and useful for those who want to be aware of the latest trends and innovations, as well as for those who are engaged in developing new products or improving existing technologies. The topics raised in the collection cover a wide range of topical issues - from modern methods of determining the composition and origin of products to assessing their safety and compliance with regulations. A special place is occupied by the analysis of new technologies in the field of packaging and storage, as well as issues of environmental safety and sustainable development of the food industry. An important part of the book is to discuss the methods of examination that allow you to identify falsifications and provide the consumer with high-quality and safe products. The style of the publication is distinguished by scientific rigor and practical orientation, which makes it a valuable tool for professionals looking for specific solutions and new ideas for their work. The team of authors uses a clear and accessible language, which allows even complex technical issues to be perceived easily and interestingly. This collection traces the trend towards the integration of traditional methods and modern technologies, making it particularly valuable in a rapidly changing food market. If you are familiar with the works in the field of commodity science, food technology or food examination, then this collection will be for you a logical continuation and expansion of your knowledge. It can be compared with such classic publications as “Food Technology” or “Expertise and control of food quality”, but “Issue 5” is distinguished by fresh views and the relevance of the data. This edition is an excellent choice for those who want to be one step ahead in the food industry, innovate and ensure the safety and quality of products. In general, “Collection of scientific works . Section: Food Technology. Commodity and food examination . Issue 5 is not just a collection of articles, but a lively dialogue between science and practice that will help you understand current trends, master new methods and increase the level of professional competence. This is a book that deserves a place in the library of every specialist who seeks to develop and improve in the field of food technology and food examination.