APPLICATION OF EXPRESS ANALYSIS METHODS IN COMMODITY SCIENCE AND COMMODITY EXPERTISE OF FOOD PRODUCTS

Abstract

In the current conditions of food market globalisation, intensification of trade turnover and tightening of regulatory requirements for product quality and safety, the introduction of rapid analysis methods into the practice of commodity science and commodity expertise is becoming particularly relevant. The growth in the range of food products, the complexity of recipes, the use of multi-component raw materials, as well as the spread of cases of counterfeiting and unfair competition necessitate the rapid acquisition of analytical information for management and expert decision-making. In this context, rapid analysis methods are seen as an effective tool for initial control, allowing for the rapid assessment of product compliance with established regulatory requirements and preventing the spread of poor-quality or dangerous goods.

The purpose of the article is to summarise and systematise modern scientific approaches to the application of rapid analysis methods in commodity science and commodity expertise of food products, as well as to justify their role in ensuring the quality, safety and authenticity of food products. The paper provides an analytical review of literary sources that highlight the theoretical foundations, methodological features and practical aspects of using rapid research methods at different stages of the food product life cycle. It is shown that rapid analysis methods are an important element of the modern quality management system, as they combine sufficient analytical information with minimal time and material costs. Unlike classical laboratory methods, which are highly accurate but require significant resources and time, rapid methods are focused on quick decision-making in real time. This is especially important when working with perishable goods, during the acceptance of raw materials, production control, storage, transportation and sale of food products.