Voltammetry is one of the electrochemical techniques, and represents a group of electrochemical methods that are based on measuring the dependence of currents and the potential that occurs on the working electrode in an electrochemical cell. For measurements in voltammetry, a three-electrode electrochemical cell is most often used. A three-electrode electrochemical cell consists of three electrodes: working, auxiliary and reference electrodes. The auxiliary electrode enables the flow of current-voltage through the electrochemical cell and most often this electrode is a platinum wire. The reference electrode is an electrode with a constant known potential that does not depend on the composition of the solution and is most often a saturated calomel electrode and an Ag/AgCl electrode. The working electrode represents the electrode on the surface on which the electrochemical reaction being studied takes place. The most common working electrodes are glassy carbon electrodes, followed by the boron-doped diamond electrode, graphite electrode, and gold electrode. The task of this final thesis is to describe the electrochemical voltammetry technique, the electrochemical cell and the working electrodes that are used for the research of the electrochemical redox process for food analysis with emphasis on the glassy carbon electrode, the boron-doped diamond electrode and the gold electrode.