The aim of the project is to introduce a rapid sensor technology into food processing and food quality control. This technology is based on an innovative biosensor using enzymes as detection element and an electrochemical system as transducer. This biosensor should permit the detection of specific food components such as sugars (i.e. fructose), alcohols (i.e. ethanol), organic acids (i.e. malic acid), etc. in various matrices (fruit juice, dairy products, wine, etc...).The proposed biosensor shows innovative characteristics which overcome some of the drawbacks of current sensors. The new biosensor will be a low cost and handy instrument, which can be operated by unskilled people, it permits an absolute measurement of the above compounds without requiring calibration.Furthermore measurements are independent of the enzyme activity and therefore the biosensor can be used after long storage time. Laboratory prototypes of the sensor have been successfully used in various situations. To introduce this technology into food processing and food quality control. The biosensor will be customized (improved user interface will be developed) and implemented to a large scale production.In parallel analytical procedures will be developed to measure compounds of end-user interest. The implemented biosensor and analytical procedures for specific compounds will be validated by traditional methods in artificial and real samples.The validated biosensor will be tested by end-users operating in various sectors (fruit juices, wine) with a feed-back process to optimise and diffuse the technology.