Yes, I'm still eating

The profound knowledge of Analytical Chemistry is but one prerequisite for the food chemist. Many times the analytical problem itself is almost trivial whereas the problems involved with sampling, sample preparation and the conclusion drawn from the analytical results can be very complex. Two examples are described to illustrate the wide range of analytical methods necessary to tackle one problem: Experiments to investigate the occurrence of ethyl carbamate in alcoholic beverages and food illustrate applications of various analytical techniques: “coarse” methods for the quantitation of main components to “sophisticated” trace analyses of food contaminants; the analysis of aflatoxin in figs highlights the problems involved with sample inhomogeneity and the needs and uses of quick screening methods in food quality control.