Act as a guide to undergraduates students taking up BSc (Food Science & Technology). This lab of Food Commodities (FST663). Emphasis is placed on understanding fundamental chemical prociples that underline relationships between the compositions of foods and functional, nutritional, and organopletic properties. The practical analysis that used to determine the quality and stability of important food commodities such as oils, milk, eggs, fruits and meat is highly necessary for the basic understanding of food chemistry. In addition, many laboratory techniques that are common in basic and applied research are introduced.