Collecting internal data

It is not comprehensive to evaluate the quality of food simply by using its external characteristics, so the nutrient content, microorganisms, and other substances inside the food also need to be produced as data sets. Biosensors are low cost and fast, and have been widely used for food composition testing. Biosensors are composed of two parts, the biological progenitor and the sensing element [20], the schematic diagram of its components is shown in Figure 1(C). The biological element is the receptor of the sensor, while the sensing element is the transducer that transmits the signal through thermal, electrical or optical reactions. When a specific bioelement reacts with a specific analyte, a physicochemical reaction occurs on the sensor surface, producing a visible output.
According to different detection components, various types of biosensors have appeared, including Glucose [21], Vitamin C [22], Tyramine [23, 24, 25], Bisphenol A [26, 27], L-glutamic acid [28], Aflatoxin [29], etc. Reasonable selection of different types of biosensors can not only obtain the content of macro elements in food, but also the content of trace elements and other biologically active substances.
The biosensor detection method realizes the automatic detection of the internal components of food, greatly simplifies the tedious steps of manual detection, and improves the detection efficiency. Therefore, biosensors have broad application prospects in rapidly generating training datasets required for predictive models