Food provides a wide range of nutrients. Different analytical techniques such as chromatography (GC, HPLC), UV vis, fluorescence, infrared have been used to authenticate and analyze various alimentary materials (NIR and MIR). Additional valuable evidence on food composition and/or quality can be provided by combining different analytical techniques with chromatography (e. g. UV-Vis, NIR, MIR, NMR, fluorescence). Taking the results from the survey into consideration, it can be concluded that consumers have high trust in trademark foods which ensure them the safety of the food. They don’t consider restaurants and catering services trustworthy because of food-borne illnesses. Hence, modern analytical techniques and methods must be made common and should be used during food production so that the harmful elements in the food can be detected at an early stage and prevent the destruction of human health.