This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties.  The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry.  General information chapters on regulations, labeling sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and constituents of concern.  Methods of analysis cover information on the basic principles, advantages, limitations, and applications.  The information on food analysis applications has been expanded in a number of chapters that cover basic analytical techniques.   Instructors who adopt the textbook can contact B. Ismail for access to a website with related teaching materials.