The objective is to expand the student's knowledge about chemical analysis of food. the course aims to provide the basic notions on the main basic and instrumental analytical techniques that are applied to analyze a food, characterize it and then get to know its contents in depth. The course deals in particular with the basic analytical techniques for the analysis of a food matrix, to move on to instrumental analytical techniques and finally to the critical treatment of the data obtained. In addition, the aspects related to the possible modifications that can occur in a food during its transformation and processing are examined in detail. Expected results are: 1) Comprehension skills, regarding analytical parameters to determine and protocols to apply for a qualitative and/or quantitative food characterization. Ability to use specific terms related to food chemistry. 2) Ability to apply knowledge and understanding: capacity to manage the main topics of the course with the aim to take own decision about tests to apply. 3) Comunication skills: appropriate use of scientific terms and ability in describing the main topics. 4) Making judgements: capacity to choose methods to apply to fully characterize a food matrix. 5) Learning ability: Exposure, interpretation and reflection, on examination, the topics discussed in the course.