ABSTRACT

Quality assurance and safety of food during the manufacturing process are the essential requirements in the food industry. These should be carried out during the food processing at appropriate points to get an immediate quality status of the product being manufactured. Quality-and safety-related issues of the food basically include physical, organoleptic, chemical, microbiological, and toxicological characteristics. Food manufacturers must ensure that no product is dispatched until all the speci‘ed tests for the quality and safety have been satisfactorily achieved (Grunert 2005). Thus there is a need to develop fast, reliable, sensitive, and robust analytical systems.