Biosensing technology in food production and processing

The emergence of nanomaterial-based signal transduction technologies and the combination of different types of biosensors have resulted in a promising revolution in designing and developing next-generation sensing platforms in the food industry. In this chapter, the most recent biosensor-based studies in food production and processing are reviewed. The applicability of different biosensors in the food quality sector was evaluated by determining polyphenols and antioxidant capacities, screening of food-grade ingredients and additives, assessing the food authenticity, recognizing the food freshness, and monitoring the quality of fermented beverages. In the food safety sector, the efficiency of biosensors was appraised to detect allergens, antibiotics, pathogenic microorganisms, fungal and bacterial toxins, heavy metals, and other chemical contaminants such as insecticide and pesticide residues in food products. The industrialized biosensing platforms with their interesting limits of detection will open new avenues for improved quality and safety of food products with better consumer perception.