The book “Food Analysis (Theory of Methodology–Instrumentation and Laboratory Exercises)” aims to be a supplement to any Theory of Food Chemistry book. It contains laboratory exercises related to the theory and basic techniques of Analytical Chemistry and Food Physical Chemistry.

Additionally, it includes the theory of experimental methods in full development and from this perspective, it could also be considered a standalone methodology and instrumentation textbook for the methods and instruments it refers to. The content is distributed across 20 Chapters and each chapter is divided into “Part A: Theoretical Section” and “Part B: Experimental Section”.

In Part A, either briefly or in a relative extent, the theoretical principles, methodology, and instrumentation of the experiments are discussed with Diagrams, Charts, and Tables as applicable. At the end of each unit, questions are provided to reinforce the theory.

In Part B, various experiments relevant to the corresponding Chapter are described in detail, all of which contain the required Instruments and Reagents, Objective, Description, Execution, Calculations, and Results. Most of these are accompanied by Diagrams, Charts, and Tables, as well as Examples or requested Exercises and Questions as applicable.

The capitalization of the book is based on methodology rather than food categories. Thus, the complete analysis of a food item must be sought in more than one Chapter. To determine the fatty acids of an oil, a combination of sections from Chapters 1, 3, 7, and 9 must be made. For this reason, additional Tables, apart from the Table of Contents, are provided at the beginning and end of the Book, with special thematic sections.

The contents of the Introduction and the 20 Chapters of the Theory and Laboratory Exercises are.