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The textbook is developed in accordance with the course programme and takes into account the current state of the food industry in Ukraine. The factors that influence the quality of food products of animal origin and edible fats, requirements for raw materials used by processing enterprises, and the basics of modern production of certain food groups are presented. The course also examines the patterns of formation of consumer properties in the process of manufacturing products. To check the level of mastery of the programme material, control questions and tests are provided. The educational material is presented taking into account the peculiarities of the professional activity of future specialists.

The textbook is intended for students of commodity science specialities.