The course covers the advanced chapters of major food ingredients, such as proteins, carbohydrates, lipids and structural components, as well as in the field of minor food ingredients - bitter, vitamins, colorants, flavorings, flavoring substances and additives. Emphasis will be placed, however, in addition to the structure and function mainly on the study of reactions and changes, which indicated minor components subject to the processing of raw materials and semi-finished products. Mechanisms of reactions between food components themselves will be studied too. Further, changes occurring in foodstuffs during storage under various conditions will be discussed and the reactions initiated by exogenous factors and options reduce or eliminate detrimental changes.