Abstract Complete quality control of all kinds of food products includes their authentication and safety certification, immunochemical methods being important analytical tools that are to be employed for both. This chapter is devoted to the possibilities and recent applications of immunoassays and related techniques for food authentication and control. Enzyme-linked immunosorbent assay (ELISA) and other antibody-antigen-based approaches are popular for finding food frauds related to species authentication. For the detection and control of quality-related substances (desired or undesired) in raw and processed food, immunoanalysis keeps on being a very suitable methodology due to its sensitivity, selectivity, and working capacity. Both classical immunoassay approaches (ELISA) and the new immune-based tendencies (nanomaterial-assisted immunosensors) are nowadays active research fields, also.