Biosensor applications in the food industry

The food industry needs analytical techniques to control its transformation processes and verify the composition and quality of the products generated. These techniques need to be fast, accurate, specific and inexpensive. Biosensors, which combine a selective biological recognition element (antibody, enzyme, DNA, cell, etc.) and a transducer, offer these qualities. Biosensors for the detection and/or quantification of sugars, acids, alcohols, sweeteners and amino acids in food have been used in the food industry for several years. More recently, new applications involving food contaminants (toxins, pesticides, drug residues, pathogenic microorganisms, etc.) have been developed. However, considerable efforts are still required to bring these techniques into routine use for this type of application.