Emerging Nanotechnologies in Food Science [Hardcover]

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.

Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential.

The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area.

With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.

• Presents a multidisciplinary approach and broad perspective on nanotechnology applications in food science
• Contains contributors from various fields, including chapters from a geochemist, a tissue engineer, and a microbiologist, as well as several from food scientists
• Offers a range of insights relevant to different backgrounds
• Provides case studies in each chapter that demonstrate how nanotechnology is being used in today's food sector

1. Concepts of Nanotechnology 2. Advances in Food Nanotechnology 3. Small Solutions to Large Problems? Nanomaterials and Nanocomposites in Effluent, Water, and Land Management 4. Analysis of Nanomaterials in Food 5. Bioavailability of Nanomaterials and Interaction With Cells 6. Microbiological Toxicity of Nanoparticles 7. Polymer Nanocomposites for Food Packaging 8. Coatings and Inks for Food PaclSJ