The course set as target of giving to the student a general knowledge of the structures and properties of the alimentary principles, as well as of the methods for their determination in the foods. In the special section they come deals with some inorganic and organic foods of great consumption, relatively to law requirements and to the methods of specific analyses. One agrees therefore to start the student on the quality control of the foods in the real world, supplying the theoretical and practical bases on analytical methods, knowledge of the enforced norms and ability to appraisal the analytical results, that allow to safeguard the public health.