AOUIR, Amel2025-12-222025-12-222025http://dspace.ensa.dz/handle/123456789/4025This course handout focuses on the analysis of food materials and presents the main methods used to assess food quality and composition. It covers physicochemical, microbiological, and nutritional analyses, which are essential for quality control, food safety, and compliance with food standards. The document emphasizes sampling techniques, classical and instrumental analytical methods, as well as the interpretation of results in the context of the agri-food industry and scientific researchenFood analysisFood qualityFood safetyPhysicochemical analysisMicrobiological analysisQuality controlAgri-food industryArticle