Biochemistry with a focus on food industries is an important and interesting topic in food industries. Because the selection of different processing technologies as well as various formulas in foodstuffs compounds are necessary taking into account for maintaining the quality and health of the product for human consumption be done. Therefore, acquiring basic knowledge to identify food ingredients and their effect on health of human by identifying the reaction paths in the digestive system, an inevitable thing for undergraduate students of food sciences and industries, food hygiene and nutrition field. Therefore, in this educational book, it has been tried, in a very simple language the summary of biochemistry using available scientific references and related images in the understanding biochemistry with orientation of the food industry took a small step.