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Abstract: The protection of food supply can be done by analytical methods that are sensitive, rapid, and high-throughput. Identification is more important that quantification as long as minimum detection levels are attained. A first step in the food analysis is extraction of the components of interest from the food. The complexity of the matrix complicates food analysis and affects the performance of any extraction method. Quantification often requires addition of increasing amounts of a standard solution of known concentration to the sample. De Jager compared several modern extraction techniques, including solid-phase microextraction (SPME) and sorptive stir bar extraction. Marta Elena Diaz-Garcia of the University of Oviedo, in Spain, described the use of molecularly imprinted materials for food analysis. The imprinted materials can be used as chromatographic stationary phases and sensors for antibiotics, pesticides, herbicides, trace metals, pathogenic organisms, or food additives