Food adulteration remains a significant challenge in the food industry. Adulteration occurs when inferior, harmful, or unauthorized substances are added to food products, affecting their quality, safety, and authenticity. Laboratory testing plays a critical role in detecting adulterants and protecting consumers. Many commonly consumed food products are vulnerable to adulteration. Edible oils may contain lower-quality oils or unauthorized additives. Milk can be diluted with water or contaminated with chemical substances. Spices may contain artificial colors, fillers, or foreign materials that compromise quality. Food adulteration can have serious consequences. Apart from economic losses, adulterated products may pose health risks ranging from digestive issues to long-term health complications. Consumers often cannot identify adulteration through appearance, taste, or smell alone, making laboratory analysis essential. Modern food testing laboratories use advanced analytical techniques t...