The second chapter is about the Halal authentication of food. In this chapter, authentication is defined and elaborately discussed. Different advanced analytical techniques and technologies used in laboratory, industry, and commercial purposes are discussed. Advanced analytical techniques are used to determine compounds’ internal structure, chemical composition, and biological structure. Chromatography, being one of the most important techniques for the analysis of food and its components in different forms, is discussed; its branches, gas and liquid chromatography, are used for different types of samples in different conditions and different applications, and mass spectroscopy is used in hyphenation with these chromatographic techniques to deal with complex samples otherwise UV and fluorescence detectors are widely used with these techniques. ELISA is a technique that utilizes biological reactions to analyze samples. It is used for species identification, beverage authentication, meat component authentication, and adulteration detection. DNA-based techniques like PCR are widely used for processed and unprocessed meat samples. The electronic nose mimics the human nose and is widely used for food and cosmetics authentication. Different types of sensor technologies, for example, metal oxide semiconductors, organic polymer sensors, and piezoelectric sensors, are discussed, and the limitations and advantages of these sensors for application in food authentication and analysis are thoroughly discussed.