Biosensors for Food Analysis

by A.O. Scott

Biosensors for Food Analysis reviews the current status of research and commercial developments in this field. It brings food researchers in industry and the academic world up to date on biosensor technology, and identifies 'state of the art' biosensor applications. Biosensors for Food Analysis takes account of the food industry, and the specifications which biosensors would have to meet in real applications. It will be of interest to biochemists, microbiologists and food scientists in research associations and academic institutions.

210 pages, Hardcover

First published January 1, 1998

About the author

A. O. Scott joined The New York Times as a film critic in January 2000. Previously, Mr. Scott was a Sunday book reviewer for Newsday and a frequent contributor to Slate, The New York Review of Books, and many other publications. He has served on the editorial staffs of Lingua Franca and The New York Review of Books. In addition to his film-reviewing duties, Mr. Scott often writes for the Times Magazine and the Book Review. He lives with his family in Brooklyn, N.Y.