The textbook discusses the structure and properties of the most important biopolymers and vitamins, outlines the general principles of the exchange of proteins, nucleic acids, carbohydrates and fats, as well as the physiological functions of the biochemical processes of the body. It also provides information on the role of biochemical processes in the storage and processing of food raw materials. For university students studying in the specialties "Technology of public catering products" and "Technology of bread, confectionery and pasta."