1. Water in foods and meals - characteristics and properties, occurrence and importance. 2. Amino acids - structure, representatives, properties, occurrence in foods, importance. 3. Proteins - structure, representatives, properties, occurrence in foods, importance. 4. Fats, oils and substances of a lipidic structure - characteristics, representatives, properties, reactions, occurrence and importance. 5. Fatty acids - structure, representatives, properties, occurrence in foods, importance. 6. Mineral elements in foods and meals - characteristics and properties, occurrence and importance. 7. Monosaccharides - structure, representatives, properties, occurrence in foods, importance. 8. Oligosaccharides - structure, representatives, properties, occurrence in foods, importance. 9. Polysaccharides - structure, representatives, properties, occurrence in foods, importance. 10. Hydrophilic vitamins - representatives, properties, occurrence in foods, importance. 11. Lipophilic vitamins - representatives, properties, occurrence in foods, importance. 12. Aromatic substances - aromatic substances - representatives, properties, occurrence in foods and meals, importance. 13. Flavor active substances - representatives, properties, occurrence in foods and meals, importance. 14. Natural colorants - representatives, properties, occurrence in foods, importance. 15. Contaminants - representatives, properties, occurrence in foods, health assessment. 16. Additives extending stability, color, texture - representatives, properties, importance.
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