Sampling; Preparation of Samples; Reporting Results and Reliability of Analyses; Methods and Instrumentation; Theory of Spectroscopy; Visible and Ultraviolet Spectroscopy; Measurement of Color; Fluorimetry; Infrared Spectroscopy; Flame Photometry Atomic Absorption and Inductively Coupled Plasmas; XRay Methods; Potentiometry; Coulometry; Conductivity; Electrophoresis; Capillary Zone Electrophoresis; Mass Spectroscopy; Nuclear Magnetic Resonance; Radioactivity Counting Techniques and Radioimmunoassay; Column Chromatography Size Exclusion and Ion Exchange; High Performance Liquid Chromatography and Ion Chromatography; Paper and Thin Layer Chromatography; Gas Liquid Chromatography; Extraction; Centrifugation;Densimetry; Refractometry and Polarimetry; Rheology; Serology Immunochemistry and Immunoelectrophoresis; Enzymatic Methods; Analytical Microbiology; Thermal Analysis of Foods; General Applications and Chemical Composition; Determination of Moisture; Ash and Minerals; Carbohydrates; Lipids; Nitrogenous Compounds; Objective versus Sensory Evaluation of Foods;