Textbook „Technology of foodstuffs of plant origin“ is intended especially for students of the study program Food Safety and Control. The lectures notes include technology of wheat milling, technology of bread baking, technology of pasta production, technology of malting, technology of brewing, technology of chocolate production, technology of coffee processing and technoloy of vegetable oil and margarine production. The aim of the textbook is to give students the basic principles of the technology processes, the product development with focus on food technological quality.