Optical spectroscopy is now considered a reliable tool for comprehensive food analysis, particularly for the rapid and non-destructive evaluation of nutraceutical and safety indicators. The extensive adoption of chemometrics and machine learning for processing spectroscopic data has significantly advanced optical spectroscopy in food-related applications. Additionally, the development and improvement of handheld optical spectroscopy devices further expanded their applicability for food quality and safety applications, providing a versatile and efficient means of analysis on-line, at-line, and in the field. We successfully used two types of multi-spectral sensors, and the experimental results for multi-analysis of olive oil and fluor are presented.