Introduction to Food Biosensors
This chapter is divided into sections introducing the principal concept of a biosensor and describing the different key elements in its construction. A discussion of various natural and synthetic receptors used in molecular biorecognition, their interactions with analytes and limitations are included. This chapter is also devoted in providing readers an overview of different configurations of transducer, advantages and drawbacks of each method. As a conclusion, an emerging trend of biosensors as a useful analytical tool will be evaluated.