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The three steps involved in element analysis are:

1. Sample preparation: a homogeneous sample (2-10 gram) has to be prepared for the determination of elements e.g. by grinding. Since some elements such as iron occur in foods in very small amounts only, it is important that contamination of the sample is prevented during sample preparation.

2. Digestion: methods for digestion are based on the fact that elements are not destroyed by acid, contrary to all organic matter present in the food.

3. Element analysis: methods to determine the content of specific elements include atomic absorption spectrometry, atomic emission spectrometry and spectrophotometric methods.

In the next part of this case each step will be explained in more detail.