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The textbook deals with the methodological basis of food products examination, peculiarities of examination of food products of domestic and foreign production, and provides characteristics of different types of examinations. Particular attention is paid to the technology of commodity expertise, requirements and procedures for determining the quantity and quality of food products of domestic and foreign production are formulated, the specifics of conducting commodity forensic, customs, sanitary-epidemiological, veterinary, hygienic and environmental expertise are determined. The proposed textbook covers all commodity groups of food products, the study of which is provided for in the standard curriculum. The textbook is recommended for students of higher education institutions of the III-IV accreditation level, who are studying in the speciality 7.03051001 "Commodity Research and Commercial Activities" and 8.03051001 "Commodity Research and Commercial Activities".