Food Chemistry Laboratory is used as the Application Laboratory for the course of “Food Chemistry and Analysis” of the Department of Nutrition and Dietetics. In Food Chemistry Laboratory, our students are taught the reactions that occur in carbohydrates, proteins and fats, the methods used to observe and analyze the effects of reaction products on nutrients. In the laboratory, the principles and methods of applying qualitative and quantitative tests to identify nutrient compositions; basic tests to determine the physical and chemical properties of the fundamental components of nutrients; basic tests to determine the reactions of nutrients with heat, water and each other are taught. At the end of each lesson, students are expected to prepare a report on the applications they perform in the laboratory. In this way, the theoretical knowledge, which is gained by students about the chemical structure of nutrients and nutrient elements, and the chemical reactions that occur in nutrients as a result of interventions applied to nutrients, is supported and reinforced by practical applications.