Food adulteration poses serious risks to public health and consumer safety. Traditional methods for detecting adulteration are often time-consuming, costly, and require laboratory equipment. Electrochemical sensors present a promising alternative due to their high sensitivity, selectivity, portability, and low-cost operation. This chapter summarises the use of electrochemical sensors in detecting various types of food fraud, including hormones, dyes, and artificial sweeteners. Different types of electrochemical sensors, such as amperometric, potentiometric, and impedimetric sensors, along with their operating principles, recent advances in sensor design and fabrication, and their potential future role in food safety monitoring are briefly discussed.