This fifth edition provides information on techniques needed to analyze foods for chemical and
physical properties. The book is ideal for undergraduate courses in food analysis and is also
an invaluable reference to professionals in the food industry. General information chapters on
regulations labeling sampling and data handling provide background information for chapters
on specific methods to determine chemical composition and characteristics physical properties
and objectionable matter and constituents. Methods of analysis covered include information on
the basic principles advantages limitations and applications. Sections on spectroscopy and
chromatography along with chapters on techniques such as immunoassays thermal analysis and
microscopy from the perspective of their use in food analysis have been expanded. Instructors
who adopt the textbook can contact the editor for access to a website with related teaching
materials.
