In this review, some of the latest analytical techniques that are being used for the study and characterization of food are examined. This work intends to provide an updated overview (including works published up to June 1999) on the principal applications of such techniques together with their main advantages and drawbacks in food analysis. Some future developments of these systems and their foreseeable application in food characterization are also discussed. The reviewed techniques are those based on spectroscopic, biological, separation, and electrochemical procedures. Moreover, some relevant facts on new systems for sample preparation and on-line couplings are also given.