Investigations in food science and technology, whether

by the food industry, governmental agencies, or universities,

often require determination of food composition
and characteristics. Trends and demands of
consumers, national and international regulations,
and realities of the food industry challenge food scientists
as they work to monitor food composition and to
ensure the quality and safety of the food supply. As
summarized by McGorrin [1] in a review of food analysis
history, “the growth and infrastructure of the
model food distribution system heavily relies on food
analysis (beyond simple characterization) as a tool for
new product development, quality control, regulatory
enforcement, and problem solving.” All food products
require analysis of various characteristics (i.e., chemical
composition, microbial content, physical properties,
sensory properties) as part of a quality management
program, from raw ingredients, through processing, to
the final product. Of course, food analysis is also used
extensively for research on foods and food ingredients.
The nature of the sample and the specific reason
for the analysis commonly dictate the choice of analytical
methods. Speed, precision, accuracy, robustness,
specificity, and sensitivity are often key factors
in this choice. Validation of the method for the specific
food matrix being analyzed is necessary to ensure usefulness
of the method.