Introduction to Food Analysis

Food scientists and technologists determine the chemical composition and physical characteristics of foods routinely as part of their quality management, product development, or research activities. The concern of consumers, government, and food industries for food quality and safety has increased the importance of analyses that determine composition and critical product characteristics. To successfully base decisions on results of any analysis, one must correctly conduct all three major steps in the analysis: (1) select and prepare samples, (2) perform the assay, and (3) calculate and interpret the results. The choice of analysis method is usually based on the objective of the analysis, characteristics of the method itself, and the food matrix involved. Validation of the method is important, as is the use of standard reference materials to ensure quality results. Rapid methods used for quality assessment in a production facility may be less accurate but much faster than official methods used for nutrition labeling. Endorsed methods for the chemical analyses of foods have been compiled and published by various scientific organizations. Such official methods allow for comparison of results between different laboratories and for evaluation of new or more rapid procedures. This chapter provides introductory information on the topics summarized above that lays the foundation before covering various specific methods of food analysis in other chapters.