Most books published on the flow injection analysis (FIA) of food additives focus mainly on the theoretical basis and principles of FIA and on the design of equipment, instrumentation, manifold, setting mechanism, etc. This book provides an in-depth critical analysis of the use of FIA methods and the possibilities that it offers for determining a variety of additives such as preservatives (including nitrates, nitrites and sulphites), antioxidants (including BHT and BHA) and sweeteners in food and beverages.