**6. Conclusion**

Undoubtedly, quantum dot-based sensors have promising prospects for food analysis. Quantum dots are superior to fluorescent dyes due to their relatively long luminescence lifetimes, photobleaching resistance, and high quantum yield. Because food samples have different biological and chemical components, identifying a specific target without the involvement of other sample components is a challenge. This highlights the importance of using connectors that can detect a specific target, one of the most important of which is the integration of QDs with MIP, which provides sensors with a low detection limit. QDs offer many benefits for food packaging, including improved mechanical properties, better thermal stability, increased water resistance, UV barrier properties, and antimicrobial and antioxidant activity. In this review, we reviewed recent research using quantum dots in water treatment as nanomembranes, nanosensors, and absorbent photocatalysts. Despite recent advances in this area, more

## *Applications of Quantum Dots in the Food Industry DOI: http://dx.doi.org/10.5772/intechopen.107190*

fundamental research on the antifouling mechanism, biofilm growth, and industrial development is needed. Although CQDs are more secure than other QDs, are within the appropriate concentration range, and are not toxic to human and animal cells, research into the toxicity, migration, and degradation of CQDs is still in its infancy, and further studies are carried out to examine toxicity, behavior. Possible migration of CQDs from sensor films or packaging to food systems and their effect on the gastrointestinal tract is required.
