A study of the chemistry of the major components comprising food and food products such as phytochemical, lipids, vitamins, proteins, minerals, carbohydrates and water. The effect and relationship of these food component interactions on stability is studied in terms of enzymatic and non-enzymatic degradation during handing, processing and preservation. Fundamental of chemistry in functionality and properties of food products for major and minor food constituents including antioxidants will be covered. Students will have a comprehensive vision to evaluate the interaction of physio-chemical properties on functional food for their constituents that may affect on food technology and processing of basic and developed biochemical, chemical and instrumental industry in harmony with up-to-date trends in food technology and international governing agencies.