In the textbook the methods of determination of the basic mica components of food products (proteins, fats, carbohydrates, vitamins, minerals), as well as harmful substances (radio clids, toxic metals, nitrogen-containing compounds, polycyclic of aromatic compounds, veterinary drugs, pesticides, mycotoxins). The textbook contains material on the chemistry of both nutrients and substances that pollute food and food raw materials. In addition, research methods are described that allow monitoring the quality and safety of the food products obtained. This textbook is designed for students for the group of educational programs В068 "Food production" and В076 "Standardization, certification and metrology" (in the food industry).