The book introduces students of food industry universities to the structure, properties and technology of starch and starch products, the features of starch-containing raw materials (potatoes, corn, wheat), the production and use of by-products of starch production (dry feed, corn oil and extract), the theory of acid and enzymatic hydrolysis of starch, the production of dextrins, molasses, food, medical and technical glucose and glucose - fructose syrups.