Big decisions are made on the basis of food analysis.

Is the food safe?

Are the declarations of ingredients, nutritional and other information correct?

Does the product or ingredient conform to specifications agreed between the retailer, manufacturer and/or supplier?

Often, these and many other questions can only be answered through chemical analysis. If this is not done properly, then wrong decisions might be made, wasting considerable amounts of material and energy, or worse still, compromising food safety.

This book explains chemical analysis of food in relation to those issues that are addressed on a day-to-day basis by industry, government and enforcement authorities: including food safety, food quality, trading agreements and regulatory compliance.

Aimed at non-specialists within industry, education and enforcement, the emphasis is on the use and importance of analyses, though it explains the principles of the main methods used and outlines why many analyses are more complicated than might appear at first glance. Throughout it emphasises the importance of using the right approach to get the right result.

This book has been published by