Information is given about the foods used in the food and beverage industry, their components, structures, production methods, food processing, storage and food technology. The methods of obtaining food, the effects of raw material on the product variety and quality of the geography where they are grown, and the chemical and physical factors affecting food quality are discussed. This course, which is an introduction to food science, includes the main components of food (carbohydrates, proteins and fats) and the main foodstuffs (cereals, vegetables and fruits, meat, chicken, fish and legumes, eggs and egg products, foods containing fats), contaminants. The aim of the course is to teach students the basics of food science and technology, which make it possible to provide safe, nutritious and sufficient freshly processed food for consumption.