Molecular biological methods have been increasingly applied in the analysis of food, seeds, and animal feed for some time now. The spectrum ranges from the detection of genetically modified and allergenic ingredients to species differentiation in meat products, as well as the identification of pathogenic microorganisms and mycotoxin-producing fungi. This book conveys the necessary molecular biological techniques and essential background knowledge in a highly practical manner. A key focus is on the polymerase chain reaction (PCR), including real-time PCR and quality assurance.