The food chemistry is narrow connected with requirements of the human's life. It shows concepts about a chemical compound of organisms, a foodstuff and their interrelation. The basic chemical components of foodstuff are proteins, lipids, carbohydrates, vitamins and mineral substances. Learning the basic chemical compounds and properties of food constituents and the variable effects of processing on those constituents in accordance with the organic, analytical, biochemical, physical-chemical methods of research. The content of the current Study Guide is divided onto following main sections: "Introduction"; "The purpose and course tasks"; "Water"; "Proteins"; Enzymes "; "Carbohydrates", "Lipids"; "Vitamins"; "Minerals"; "Food additives"; "Ecology”; "Food safety" and "Rational nourishment".