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Didier DUPONT: Researcher at the French National Institute for Agronomic Research (INRA) - Technology and Analysis Research Unit (URTAL)
INTRODUCTION
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.
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Biosensor applications in the food industry
Objective
Economic data
The biosensor industry is booming. The market comprises 4 segments: medical, environmental, agri-food and military, with medical applications accounting for the vast majority (90% of sales are of glucose-detecting biosensors).
In the food industry, pathogen detection is the biggest market. In the USA, a recent study
References
Commercially available biosensors
Despite a large number of publications on biosensors applied to food analysis, only a small number of systems are commercially available. The disadvantages that need to be overcome are the limited lifetime of biological compounds, large-scale production and ease of use.
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Few biosensors are currently used in the dairy industry for on-line analysis, although...
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