The aim of the course is to analyze the main features related to the composition of foods by both a chemical and structural point of view. Both macro-constituents (water, proteins, carbohydrates and lipids) and micro-constituents (i.e. vitamins, minerals, etc.) will be considered, with a particular attention to their degradation processes. Moreover, the quality of the food products will be examined, and the chemical-compositional aspects will be analyzed together with their nutritional, sensory and technological properties. During laboratory activities the student will practice the main chemical, instrumental and sensory determinations used to evaluate food quality.