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The textbook on the discipline "Identification and falsification of food products: slide course" is devoted to the study of the basics, rules of identification in order to detect the falsification of food products. The content of the textbook corresponds to the programme of the discipline and covers the following issues: the basics of identification and falsification of food products, characteristics of types of identification and falsification, methods of identification and detection of falsification of certain groups of food products. In order to control students' knowledge, questions on the topics of the discipline are proposed. The textbook "Identification and Falsification of Food Products: Slide Course" is recommended for students of commodity science specialities of higher education institutions of the III-IV accreditation level.