Today, there are rapid developments in the food sector and food trade and new methods are emerging in the production of foodstuffs. Accordingly, there is a continuous increase in the formulas and variety of foodstuffs. In the production of foodstuffs in a reliable and high quality manner and in a way that does not pose a danger to the health of consumers, the activities of the enterprises in compliance with the legal regulations issued and the measurement, test and analysis studies carried out by the laboratories contribute greatly.

The reasons for the need to analyze foodstuffs are:

• Businesses have to comply with legal regulations. Legal regulations are made to protect people's health and food producing businesses must comply with these regulations.
• Businesses want to prove that they produce in accordance with certain quality systems. For example, if production is carried out in accordance with the GMP (Good Manufacturing Practice) system standard or the ISO 22000 Food Safety Management System standard in production activities, food testing is required to prove these characteristics to consumers.
• In accordance with the regulations of the enterprises again on the products must have to write the nutrient content.
• Businesses want to determine the product quality within the framework of quality control studies.
• Businesses want to see the results of newly developed products or new production methods implemented
• Businesses need these analyzes within the framework of research and development activities.

Although all food analyzes have common aspects, some analyzes are different depending on the purpose of the analysis and the type of foodstuff. In parallel, food laboratories are generally divided into three groups: production analysis, research and development analysis and control laboratories.

Laboratories carrying out production analyzes are generally established within the food processing establishments. In these laboratories, analyzes are carried out at all stages of production from raw material input to the market. Research and development laboratories (R & D laboratories) are mostly located in education and research institutions. Here, different foodstuffs are analyzed from raw material input to finished product output. Different raw materials or intermediate products are combined with different formulas and new product searches are made. When it comes to food control laboratories, the analysis of foodstuffs that are mainly offered to consumers is carried out in these laboratories. In general, the processing and quality of foodstuffs are controlled.

However, in all food laboratories of any kind, the main analyzes are: chemical analyzes, physical analyzes, microbiological analyzes and sensory analyzes. Qualitative and quantitative analysis methods are generally used in these analyzes. Qualitative analysis methods determine which compounds or elements are present in the foodstuff. In quantitative analysis methods, the ratio or amount of these compounds or elements in the foodstuff is determined.

The most common methods of quantitative analysis are: gravimetric methods, volumetric methods and instrumental methods. Each has its own application.

Scope of Food Analysis

Today, the food sector is a sector with important socio-economic factors and is divided into many sub-branches. With this feature, it is quite a complex set of activities and has shown much improvement in recent years. The food sector has basic functions in the development of the country's economy, the stay of the country and the protection of public health. In this context, nutrients, edible and drinkable substances of vegetable, animal and synthetic origin in processed or natural state are defined as food.

Although agricultural production varies according to seasonal and regional factors, the need for food is continuous and it is necessary to undergo certain processes and protection methods for agricultural products that can be degraded quickly. That is, the food sector receives its raw material from the agricultural sector and the agricultural sector and the food sector interact with each other.

Internationally, the food sector consists of eight sub-sectors: meat and meat products, milk and dairy products, aquaculture products, starch products, fruit and vegetable products, vegetable oil products, sugar and sugar products and the feed sector. The food sector includes products obtained by processing one or more agricultural raw materials.

In our country, the food sector receives most of its raw material from the agricultural sector and production is performed in all of the above-mentioned sub-sectors. An important part of these enterprises are small and medium sized companies. Although it is not known exactly, the number of firms operating in this sector in our country, except bread ovens, is around 25 thousand. Especially since 1980 years, modern facilities have been established in our country and the products of agriculture and food sector have increased.

Thanks to the development of international trade and the awareness of consumers, diversity and diversity have increased in purchasing foodstuffs. Concerns about health and nature protection have also increased in humans. In this context, while the necessary legal arrangements were made, quality systems based on volunteerism were developed by local and foreign organizations, standards were developed to prove this and certification studies were started.

In this context, the ISO 2005 Food Safety Management System standard was published by the International Standards Organization (ISO) in 22000. Built on the HACCP (Hazard Analysis and Critical Control Points System) standard, the purpose of this system is to create a reliable food production chain anywhere in the world. With this standard, the HACCP standard was abolished in 2006. Because the HACCP standard focuses on food risks and only considers food producing companies. However, as explained above, food safety is a very comprehensive issue that involves many processes.

The principles on which the ISO 22000 Food Safety Management System is based can be summarized as follows:

• Human health and nature must be protected in all processes from production, transport, packaging, storage and delivery of foodstuffs to consumers
• Control points should be identified for possible risks and necessary precautions should be taken.
• All processes should be defined starting from the use of raw materials in food production to additives, packaging materials and end product properties.