Among the sunflower oil samples studied, the following varieties were selected: “NS Avalon”, “Ortus 7 + Sumo”, “TTAE 1211”, “Angel”, “Terasol”. The quality of this product was assessed by such indicators as acidity, peroxide and color value, mass fraction of non-fatty impurities, moisture and volatile substances. The aim of this scientific work was to find and implement an effective assessment of the qualitative characteristics of sunflower oil using mathematical modeling methods. When creating a mathematical model, the hypothesis was put forward that the defining parameters of the product create corresponding qualitative spaces, the interaction of which forms the properties of the product. The method developed by the authors for assessing the quality characteristics of products involves the use of dimensionless evaluation criteria, which allows for the analysis of the state of the object under study, both by integral and differential indicators, which is used for the first time. The simplicity and clarity of the visualization of the product quality model, the possibility of using the most effective evaluation parameters in an unlimited number, and the simplicity of the calculation method constitute the practical value of the developed modeling method. The coefficients of compliance with a given quality interval and limit normative values were selected as the criteria for evaluating the studied brands of sunflower oil. According to the modeling results, it turned out that according to the evaluation criteria used, all the studied sunflower oil samples, except for “TTAE 1211”, correspond to the characteristics of first-grade products. Therefore, the purpose of the scientific work is to develop a mathematical algorithm and build geometric models of the quality of the food products under study for effective assessment of the quality of sunflower oil samples.