The textbook "Anatomy of Food Raw Materials" is aimed at creating a theoretical and practical basis for the further formation of a highly qualified specialist in the field of commodity science and expert examination of goods. In the proposed tutorial, the main features of the structure of cells, tissues and organs of plants and animals are considered. Some attention is paid to the influence of structural features and chemical composition on the quality of food raw materials. A significant place in the tutorial is given to the illustrative material.