ABSTRACT
Quantitative determination of the composition and properties of both raw materi als and processed food products is important from the viewpoint of quality and safety of the food. Quality depends on color, flavor, aroma, texture, nutritional attributes, and microbial content. Food safety relates to the content of pathogenic microorganisms and toxic compounds, including microbially produced toxins, pesticides, and naturally occurring toxic and antinutritional compounds, as well as compounds produced by processing. Food analysis thus presents several chal lenges, in large part because each analyte in the wide range of foods available, from fluid products such as milk and fruit juices to processed meats, is complex and nonhomogeneous. Quality control testing in the food industry has been based upon traditional analytical methods that require hours, if not days, to complete.
