Food analysis is a discipline that is concerned with the development, application and study of analytical procedures for determining the properties of foods in terms of their composition, structure, physicochemical properties and sensory attributes. The structure of the food can be analyzed at molecular, physical and chemical levels. The analysis of the physiochemical properties of foods involves examining the rheological properties, optical properties, stability, and flavor of the food. The analysis of the sensory attributes of food helps in determining its quality and desirability. There are a range of methods used in food analysis including magnetic resonance NMR spectroscopy, gas chromatography GC, atomic absorption spectroscopy AAS, and high-performance liquid chromatography HPLC. The technique of polymerase chain reaction PCR is also used for food analysis. PCR testing analyses specific DNA sequences and is primarily employed for identifying animal species in meat products. It is