The book presents classifications of the considered food products, including products for the elderly and senile, for children's and dietary nutrition. The tutorial consists of three parts. The first part contains the main terms and definitions, the characteristics of the components of food raw materials and functional ingredients, the place of specialized food products in the nutrition of modern people is determined. In the second part, modern approaches to the development and examination of special food products are considered. The third part is devoted to assessing the quality of individual groups of specialized foods.