Introduction to Food Analysis

Food scientists and technologists determine the chemical composition and physical characteristics of foods routinely as part of their quality management, product development, or research activities. Consumer, government, and food industry concern for food quality and safety has increased the importance of analyses that determine composition and critical product characteristics. To successfully base decisions on results of any analysis, one must correctly conduct all three major steps in the analysis: (1) select and prepare samples, (2) perform the assay, and (3) calculate and interpret the results. The choice of analysis method is usually based on the objective of the analysis, characteristics of the method itself, and the food matrix involved.Validation of the method is important, as is the use of standard reference materials to ensure quality results. Rapid methods used for quality assessment in a production facility may be less accurate but much faster than official methods used for nutrition labeling. Endorsed methods for the chemical analyses of foods have been compiled and published by various scientific organizations. Such official methods allow for comparison of results between different laboratories and for evaluation of new or more rapid procedures. This chapter provides introductory information on the topics summarized above that lays the foundation before covering various specific methods of food analysis in other chapters.

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Acknowledgments

The author thanks the numerous former students and others associated with quality assurance in the food industry who reviewed this chapter and contributed ideas for its revision. Special thanks go to the following for their help with specific topics: Chris Fosse (ConAgra Foods) and Ryan Lane (TreeHouse Foods), specifications for semolina; Samantha Park (TreeHouse Foods) and Yuezhen He (former student at Purdue University), quality tests for pasta; Sandy Zinn (General Mills), ISO; Ryan Ellefson (Covance), LIMS; Karen Andrews (USDA), food matrix and standard reference materials; and Julie Culp (General Mills), food analysis linked to consumer demand and government regulations.

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Authors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, 47907-2009, USA S. Suzanne Nielsen
  1. S. Suzanne Nielsen