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 Food analysis is that the discipline coping with the event, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures area unit accustomed give data a few wide selection of various characteristics of foods, as well as their composition, structure, chemistry properties and sensory attributes. This data is essential to our rational understanding of the factors that verify the properties of foods, still on our ability to economically manufacture foods that area unit systematically safe, nourishing and fascinating and for shoppers to create wise to decisions regarding their diet. The target of this course is to review the fundamental principles of the analytical procedures usually accustomed analyze foods and to debate their application to specific food parts, e.g. lipids, proteins, water, carbohydrates and minerals. Food analysis may be a requirement for ascertaining product quality, implementing regulative enforcements, checking compliance with national and international food standards, catching specifications and nutrient labeling necessities. Food additives that embody preservatives, antioxidants, sweeteners, colours etc area unit primarily accustomed enhance the protection and quality characteristics. High Performance Liquid action (HPLC), with its big selection of column materials, and detectors has emerged because the most well liked instrumental methodology for analysis of food additives.    

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