الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Quality control is defined as an elaborated process used to get the measurements of desired quality. The concept of quality control is intended to examine and identify a genuine and right product by series of measures designed to avoid and get rid of errors at varied stages in production. Pharmaceutical and food analysis plays a very outstanding role in the examination of food products and pharmaceutical formulations and bulk drugs regarding the quality control and assurance. Rapid increase in food and pharmaceutical industries in and around the world bring forward a rise in inevitable demand to seek novel and systematic analytical techniques in such industries. Therefore, analytical method development has become the basic activity of analysis in a quality control laboratory. On the other side, a sensor is a device which detects a variable quantity, usually electronically, and converts the measurement into signals to be recorded elsewhere. The most important aspect of investigation of sensors is sensitivity, selectivity, and stability. Sensors can be classified, according to the type of energy transfer, as thermal, electromagnetic, mechanical, and electrochemical. Among them, the electrochemical sensors are very promising analytical methods because of their high degree of selectivity and sensitivity. They are more useful and easier to determine the concentrations of various analytes in samples such as fluids and dissolved solid materials. They are frequently used in clinical diagnostics, occupational safety, medical engineering, process measuring engineering, and environmental analysis. Currently, much attention has been focused on developing nanomaterials, which are used for signal amplification in electrochemical sensors.