In today’s world, ensuring the safety and quality of food is more critical than ever. At the same time, the need to reduce the environmental impact of laboratory practices is becoming a top priority across the scientific community. Green Analytical Chemistry in Food Analysis bridges these two essential goals, presenting a comprehensive and forward-thinking guide to apply green chemistry principles in the analytical evaluation of food. This book is a response to the growing demand for environmentally responsible techniques in food testing—methods that do not sacrifice analytical accuracy, sensitivity, or precision. It explores how green analytical chemistry (GAC) can transform every step of the food analysis process, from sample collection and preparation to separation, detection, and data processing. Through a combination of modern technologies, novel methodologies, and sustainable thinking, the field is redefining how we approach contaminants, residues, and nutritional profiling in food. Key topics include: Green sample preparation: Minimizing solvent usage and adopting eco-friendly extraction methods Sustainable separation and detection: Innovations in chromatography, spectrometry, titrimetry and gravimetry with reduced chemical and energy footprints Cleaner alternatives: Natural indicators, alternative solvents, and energy-efficient instruments Miniaturization and direct analysis: Reducing waste through compact, high-efficiency systems Advanced tools: Chemometric and computational approaches to streamline processes and reduce laboratory interventions Real-world applications: Case studies focusing on pesticide residues, mycotoxins, heavy metals, and other critical food contaminants Scoring Greenness: Calculation of green score using different available metrices with examples Concepts and Principles: Concepts and principles of GAC explained simplest manner to understand in first time. Whether you're an analytical chemist, food scientist, environmental researcher, or student, this book offers valuable insights into implementing greener methods that meet today’s strict regulatory standards while supporting global sustainability goals. Green Analytical Chemistry in Food Analysis is more than a technical resource—it is a call to action for a cleaner, safer, and more responsible future in food science.