Food comprises of various components icluding macronutrients, micronutrients as well as functional ingridients and additives. Although classical nutrient analysis methods are still used for dietary component analyses, scientific research has been shifting to more advanced strategies such as gas or liquid chromatography coupled to mass spectrometry. MS-based methods are preferred for their sensitivity, accuracy and throughput. For effective use, these methods also require effective and reliable extraction methods for the specific nutrients or nutrient categories. At NFML, we develop new and improved extraction methods for various nutrients as well as LC-MS/MS based methods for identification and quantification from different food sources. Our recent projects have analyzed various types of lipids, vitamins, minerals, free amino acids as well more specific nutrient sub-categories such as seleno-amino acids.