PROF. DR. ELKE ANKlAM Food control is essential for consumer protection. Due to the fact that agricul­ ture and food technology have increased rapidly in the past the analytical prob­ lems concerning food have become more complex. The consumer expects com­ petitively priced food of consistently high quality. The main consumer concerns are food safety and food quality including authenticity proof. Many national or international official, validated, reference or routine methods are existing. Food be performed rapidly especially in the fields of microbiological control has to contamination and customs control. This handbook describes many kits, instruments and systems used for quality control of food. The tools