Chromatography in Food Science Technology

With modern technology and facilities, our food supply is more diverse and more highly processed than ever before. To ensure the safety and nutritional quality of our food many countries and organization have promulgated regulations that stipulate acceptable levels for individual chemical additives, residues and contaminants in food products. Other regulations require food packaging to list ingredients relating to nutritional content, such as preservative, artificial chemicals, unsaturated and saturated fat. Food manufacturers and processors themselves must be able to assess product quality. Meeting all of these requirements is the function of food analysis. Increasingly, food analysis methods are built around high-performance liquid chromatography (HPLC), which has proven to be an optimal technology for detecting and/or quantifying the vast majority of food analytes. 

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