Developments in nanoparticles for use in biosensors to assess food safety and quality

Keith Warriner*, Subrayal M. Reddy, Azadeh Namvar, Suresh Neethirajan

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

42 Citations (Scopus)


The following will provide an overview on how advances in nanoparticle technology have contributed towards developing biosensors to screen for safety and quality markers associated with foods. The novel properties of nanoparticles will be described and how such characteristics have been exploited in sensor design will be provided. All the biosensor formats were initially developed for the health care sector to meet the demand for point-of-care diagnostics. As a consequence, research has been directed towards miniaturization thereby reducing the sample volume to nanolitres. However, the needs of the food sector are very different which may ultimately limit commercial application of nanoparticle based nanosensors.

Original languageEnglish
Pages (from-to)183-199
Number of pages17
JournalTrends in Food Science and Technology
Issue number2
Publication statusPublished - Dec 2014
Externally publishedYes

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