ABSTRACT
Biosensor technology is a powerful alternative to conventional analytical techniques, harnessing the specificity and sensitivity of biological systems in small, low cost devices. Despite the promising biosensors developed in research
laboratories, there are not many reports of real applications in food safety and quality monitoring. A sensor is the device that can detect a property or group of properties in a food product and respond to it by a signal, often an electric
signal. This signal may provide direct information about the quality factor(s) measured, or may have known relation to the quality factor. Usually, sensors are classified according to their mode of use (see Table 128.1).
