Abstract: Glucose was determined in foods by flow injection analysis (FIA) combined with the use of immobilized glucose oxidase. H2O2, a product of glucose oxidase, was detected on the basis of its Mo-catalyzed reaction with I-. The I2 produced forms a blue complex with starch and is determined at 585 nm. The calibration graph is linear in the range 0.25-0.8 mM glucose, with a relative standard deviation of 1.53 for 8 measurements at a glucose concentration. of 0.51 mM. The FIA method was used to determine glucose in candies and cookies. Accuracy, sensitivity, and speed are advantages of the proposed method. (SFS)