Compiled by the faculty team of Nanning University, this textbook provides a comprehensive introduction to the principles, methods, and applications of food physical and chemical testing—a core component of the National Quality Infrastructure (NQI). It is primarily designed for undergraduate students majoring in Food Science, Food Engineering, and Food Quality and Safety, and can also serve as a reference book for technical personnel in food testing agencies and enterprises. The book systematically covers the entire testing process, including sampling, preprocessing, detection, data analysis, and result reporting. Combining theoretical foundations with practical applications, it introduces both classical testing methods and modern analytical techniques such as spectroscopy and chromatography, helping readers build a solid foundation for professional growth in food quality and safety.