Abstract
One of the main challenges the food industry has to deal with is the growing need for fast and cost-effective methods of detecting allergens and pathogens in foods. Biosensors provide an express method of detecting pathogens, allergens, and pesticide residues in food products. In addition, they can detect contaminants, verify food composition, and define its freshness. As a rule, only qualified experts in food science and agriculture can conduct chemical and microbiological analyses, which are expensive and time-consuming because of long sampling or pre-treatment procedures. Biosensors can optimize this process: they are fast, non-destructive, and affordable. In general, biosensors can advance digital agriculture and food production. This article provides an overview of biosensors used in the food industry and their prospects.
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