ABSTRACT
Thousands of analytical measurements are performed every day in food laboratories all over the world. The increasing trend in the amount of measurements needed is directly linked to the continuous release of national and international regulations and the growing international trade of foodstuffs. Indeed, compliance with food legislation involves a decision-making process, usually, based on reports of results produced by analytical laboratories. In other words, analytical reports providing results of poor quality can trigger misleading conclusions and, subsequently, potentially incorrect managerial decisions. However, what do we think of when referring to quality in the context of analytical chemistry? As a reply to this question, this chapter intends to provide an overview covering basic aspects relevant to quality with a special focus on analytical quality in the ‘eld of food analysis.
