Biosensors for Food Analysis (Woodhead Publishing Series in Food Science, Technology and Nutrition) by A O Scott

by A.O. Scott

This work reviews the current status of research and commercial developments in the field of biosensors used for food analysis. It looks at the possibilities of biosensors for food analysis, their capacity for measurement of a range of analytes and their ability to monitor complex biochemical parameters during the production or processing of foods. It examines several opportunities for biosensor applications within the food industry supply chain, for instance to indicate the quality and seasonal variation of natural resources.

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.