The study course aims to provide basic knowledge relating to the chemical characteristics and functional role of nutrients and bioactive compounds present in food plants with particular reference to the nutritional properties of plant-based foods and their derived processed counterparts. The course also aims to analyze qualitative and quantitative composition of nutrients and bioactive compounds in food plants in relation to the variations dependent on the environment-genotype integrated effects. In particular, the course provides 1) an overview of the plants used for human nutrition and their use for the preparation of food products, with an outline of the influence of processing processes on the nutritional properties; 2) an in-depth picture of the main nutrients, aromas and other substances useful for human nutrition present in food of plant origin; 3) a summary of the anti-nutritional factors, allergens and toxic compounds present in some foods of plant origin.