The aim of this course is to provide the students with the knowledge and skills that will enable them to understand the physical and chemical properties and functions of foods. To be able to relate the structure of foods, storage, production, cooking and preparation processes and nutritional analysis methods to nutrition. Basic knowledge of the subject, evaluation using books and application tools. Methods of chemical analysis of food sources. Chemical changes in the foods consumed from production and their effects on the nutritional values of these changes. To analyze the food chemistry based on the data. The solution to nutritional problems based on chemical structure and changes of foods. The relationship between food chemistry and foods and human health. The relationship between food chemistry and nutrition, the development of society and the world’s agenda.