The basic principles of three methods of food study – UV-Vis absorption spectroscopy, atomic absorption spectroscopy and highperformance liquid chromatography - are presented in the academic-methodological manual. The area of application of these methods, as well as their peculiarities and basic schemes of corresponding equipment are also presented. At the end of each chapter there are laboratory experiments where the preparation of samples, choice of the method, operating  onditions of instruments and all necessary equations for quantitative analysis are described in detail.