Evolution of Low-Dimensional Biosensors in Food Safety, Agriculture, and Healthcare

This book provides the principles of nanomaterial-based biosensors, including methods of transduction, molecular recognition, and amplification; fabrication techniques; and development of point-of-care devices for environmental, food, and medical diagnostics. It also examines future trends, difficulties, and prospects for disposable sensing devices. It focuses on sensors and sensing networks for strain, pressure, surface bio-potential, and direction. It underlines the selection of low-dimensional carbon materials, matrix and substrate materials, their interactions, and structural designs.

Key features:
Covers the design, manufacture, applications, problems, and future of low-dimensional biosensors Focuses specifically on different uses of low-dimensional materials in food, agriculture, and biomedical domains Discusses the sustainable industrial and resource efficiency of low-dimensional materials Addresses the influence of low-dimensional materials on human health, environmental, and agricultural aspects Offers a comprehensive assessment of material properties for various 2D systems
This book is aimed at researchers and graduate students in materials science, nanotechnology, and biosensors.