1. Instrumentation for food quality assurance / E. Kress Rogers -- 2. Instrumental measurements and sensory parameters / A. Hugi and E. Voirol -- 3. Principles of colour measurement for food / D.B. MacDougall -- 4. Colour measurement of foods by colour reflectance / C.J.B. Brimelow and P. Joshi -- 5. Sorting by colour in the food industry / J.M. Low, W.S. Maughan and S.C. Bee / ... [et al.] -- 6. Food compositional analysis using near infra-red absorption technology / I.B. Benson and J.W.F. Millard -- 7. Practical aspects of infra-red remote thermometry / I. Ridley -- 8. In-line and off-line FTIR measurements / C. Reh -- 9. Microwave measurements of product variables / M. Kent -- 10. Pressure and temperature measurement in food process control / P.G. Berrie -- 11. Level and flow measurement in food process control / P.G. Berrie -- 12. Ultrasonic instrumentation in the food industry / N. Denbow -- 13. Ultrasound propagation in foods and ambient gases: principles and applications / E. Kress-Rogers -- 14. In-line and on-line rheology measurement / I. Roberts -- 15. Rheological measurements of foods / B.M. McKenna and J.G. Lyng -- 16. Water activity and its measurement in food / W. Rodel -- 17. Conductance/impedance techniques for microbial assay / D.M. Gibson -- 18. Modern methods of texture measurement / D. Kilcast -- 19. Sensors for food flavour and freshness: electronic noses, tongues and testers / E. Kress-Rogers -- 20. Chemosensors, biosensors, immunosensors and DNA probes: the base devices / E. Kress-Rogers -- 21. Biosensors for process monitoring and quality assurance in the food industry / A. Schmidt and U. Bilitewski -- 22. Commercial devices based on biosensors / A. Warsinke, D. Pfeiffer and F.W. Scheller -- 23. New biosensors / I. Tothill, A. Piletsky and N. Magan / [et al.] -- App. B. Ancillary tables.