Description

Food Analysis: Theory & Practice provides a comprehensive guide to the principles and methods used in analyzing the composition, quality, and safety of food. This book explores the theoretical foundations of food analysis, covering topics such as proximate analysis, spectroscopy, chromatography, and microbiological testing. It also delves into the detection of contaminants, food additives, and nutritional components, emphasizing the importance of accuracy and reliability in analytical methods. Practical applications are illustrated with case studies, highlighting challenges and solutions in the industry. The text addresses regulatory requirements, standard operating procedures, and innovations in analytical technologies, including rapid and automated techniques. Designed for students, researchers, and professionals in food science and quality control, Food Analysis: Theory & Practice bridges the gap between laboratory practices and real-world applications, equipping readers with the knowledge and skills necessary to ensure food quality, authenticity, and compliance with industry standards.