The Role of Atomic and Mass Spectrometry in Identifying Chemical Elements in Food highlights the roles that atomic spectroscopy and mass spectrometry play in food laboratory research and food quality assurance. It teaches the reader how to use these technologies to identify trace elements in food, which can be either beneficial to the consumer or highly toxic. The book consists of five sections focusing on background information on the challenges of quantifying trace elements, recent innovations in instrumentation and techniques, applications to animal foods, applications to plant foods, and an overview of where the field is going and what questions still need to be answered. It also details food laws and regulations posed by various governments, including the U.S. and EU. Other topics covered include pretreatment of samples, speciation, trace element research, measurement uncertainty, hyphenated techniques, statistical validation, and more.