Good health and well-being have been recognized as important goals of sustainable development by the United Nations. Food safety is one of the core areas to ensure good health and well-being of people as there are many quality issues related to food systems in different parts of the world. Food Chemistry project at NIFS currently focuses on factors that are affecting frying oil stability. As deep-fat frying is a commonly used cooking-method, researchers around the world have dedicated much of their effort to study different aspects of the frying process. According to some previous studies, frying has been associated with a variety of chemical reactions leading to the formation of new compounds. In this regard, highly unsaturated oils are more likely to produce toxic compounds, which are absorbed into food products. To date, the scientific community around the world has tried to provide analytical methods to monitor these undesirable substances occurring in food and feed materials. Lipophilic aldehydes are some of the most potent compounds that have drawn the attention of researchers because of their carcinogenic potential. It is generally agreed that consumption of food contaminated with cytotoxic compounds would bring serious health implications on people. Since fried products of various kinds are consumed daily in Sri Lanka, monitoring the levels of lipophilic aldehydes in fried products is important.