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This paper aims to report the process and outcomes of a case study which introduced internal evaluation procedures into academic departments of a university in Iran. The purpose of the study was to identify what benefits could arise from using internal evaluation, and what obstacles existed to its successful introduction.

This paper reports a case study of internal evaluation within the academic departments of a university in Iran. The case study research used a range of methods to collect information on the operation of the intervention. This paper addresses the findings of a recent longitudinal research in relation to the issue of internal evaluation. A qualitative methodology was used to gain the perceptions of faculty members and department directors and reactions to the effects of the internal evaluation on their work and improvement of department quality. The methods of data collection included interviews, group discussions and workshops.

It was concluded in the study that internal evaluation processes are potentially valuable in Iranian universities but, if this value is to be realized on a continuous basis, particularly in the absence of external evaluation as an incentive, then it needs to become an integral part of each department, university, and the nationally accepted framework of quality assurance and management.

The research was only conducted in 23 academic departments where the departmental heads and members of faculty were in agreement with the pilot introduction of internal evaluation.

There are considerable implications for the changes that would be needed in management and decision‐making structures if the internal evaluation is to be fully effective.

The paper is of value because there is considerable interest in systems of internal evaluation in universities, but there are few studies in developing countries and, in particular, there is no previous research in Iran.

Food safety is among the most important topics in the world. According to WHO guidelines, aflatoxins are one of the most hazardous food toxins. Therefore, their detection in food products seems crucial due to health problems. The purpose of this paper is to discuss the different types of biosensors in aflatoxin determination.

Traditional detection methods are time consuming and expensive. As fast and accurate detection is important in monitoring food contaminants, alternative analytical methods would be essential. Biosensors are the intelligent design of sensitive sensors for precise detection of toxins in a short time. Various biosensors are being applied for aflatoxins detection in food products with many advantages over the traditional methods.

Biosensors are cost-effective, stable and have possessed high selectivity, specificity and accuracy in aflatoxins detection. Applying biosensors has been increased recently, so biosensing methods (optical, electrochemical, piezoelectrical, immunosensors, surface plasmon resonance and calorimetric) are discussed along with their advantages in this article.

More efforts should be occurred to detect and decrease the aflatoxins by biosensors, and some traits like accuracy and selectivity would be the purpose of future projects. The combination of various techniques would also help in toxin detection issue in food products, so high efforts in this regard are also required for the upcoming years.

This article also reviews different types of biosensors simultaneously and explains their specificity for aflatoxin determination in different food products and also the future trends and requirements.