Now in its second edition, this text discusses the methodology adopted to determine different types of parameters necessary for the design, analysis and monitoring of various activities in agricultural and environmental engineering. The text includes different experiments and instrumentation techniques for analysis of food and its preservation in an easy-to-follow style for the students, researchers, practicing engineers and specialist professionals. The text also describes in detail modern instrumental techniques such as chromatographic methods, IR, UV, NMR, mass spectroscopy, circular dichroism, and thermogravimetric analysis, and provides solved problems based on these instruments.