[Chemistry as the guide (author's transl)]

In the present paper a comprehensive review of the duties of a food chemist is presented. Three subjects in the field of food chemistry, i.e., the role of unsaturated fatty acids in human nutrition, the presence of harmful elements in foods of animal origin, and the analysis of residues and other hazardous agents, are briefly discussed to convey an impression of the problems in modern food chemistry. The reasons are stated, for which university education in food chemistry is required, and why it is useful to have a chair of food chemistry within a faculty of veterinary medicine.