The conception of laboratory exercises in analytical chemistry of food goes out from theoretical backgrounds, which students learn about in the course “Analytical Chemistry of Food“. The laboratories are divided into so called classical and instrumental parts. They consist of exercises dealing with determination of main food components (saccharides, fats, proteins), with determination of some food nutrients, e.g., vitamins and biogenous elements, contaminants and additives (colorants and conservants). The determination of other food characteristics e.g. humidity and ash is included in the laboratory, too.