Food analysis due to the complexity presents a major challenge for analytical chemistry. This is especially true for the determination of elements and substances present in low concentrations, e.g. traces of organic pollutants, some ionic types of individual elements, radionuclides or nanoparticles. Often there are completely new methods and procedures, which are non-standardized procedures, as well as suitable certified reference materials are not available.
One of the fundamental work assemblies of ISO-FOOD is the development and updating of a food databases that will be equipped with tools for processing and managing data and information.