The author have attempted to presented the practical methods which are usable, efficient and of vast importance during the analysis. Throughout the manual, the stress is given on the fact that in all probability the analysis of a food product should fall within the standard permissible and know normal limits. With its comprehensive coverage and up - to - date information, the book would be useful to the students of B.Sc. (Food Science and Technology), M.Sc. (Food Science and Nutrition), M.Sc. (Home Science), B.Tech. (Agricultural Processes). M.Tech (Food Technology and Engineering). It would be useful to cover the background material during the lecture session concurrently. In addition, it would also be of significant value to public analysts, factory personnel, processors, research workers, practicing scientists and engineers.