The quantity and activity of enzymes in honey are important quality parameters, indicate the age of honey, the way it is stored. Their presence / absence may sign improper handling or falsification. The amount and the activity of the two main enzymes (invertase, diastase) and others (eg, glucose oxidase, catalase), also reflect on the honey variety. We are currently working on the development of new electrochemical biosensors that can be used to measure the activity of main honey enzymes. These methods can also be made suitable for serial measurement of honey, and can help honey quality control.