Food analysis (theory) involves the scientific study of methods used to determine the composition, quality, and safety of food products. It covers the identification and quantification of nutrients (like proteins, fats, carbohydrates, vitamins, and minerals), as well as contaminants, additives, and preservatives. Theoretical knowledge in food analysis includes understanding various analytical techniques, such as chromatography, spectroscopy, and microbiological testing. It also explores how food properties such as texture, flavor, and color are assessed. The field plays a crucial role in food quality control, regulatory compliance, and ensuring consumer safety.