The textbook discusses the characteristics of oil and fat raw materials, the chemical composition and nutritional value of various fats; modern methods for determining the quality indicators of raw materials, finished products and technical and operational properties of fats, spreads, intermediates of oil and fat production are presented; methods of technochemical control of various stages of production of vegetable and animal fats, techniques for checking the quality and naturalness of fats, detecting their falsification are given; methods for calculating the material balance of products in the fat and oil industry are presented.