Nanoscience and Nanotechnology in Food Systems offers a comprehensive view of the current state of the science, the scope R&D efforts, and the visions of leading experts on how nanotechnology research can aid the development of food science and technology for achieving better food safety, quality and value in the decades ahead. The book commences with a primer about nanoscale science, engineering and nanotechnology. The next six chapters are devoted to improving food safety and biosecurity with coverage including the latest developments in nanoscale science and technology relevant to detection of chemical, biological, radiological or explosive (CBRE) agents, with particular reference to those that may enter foods and food production and processing environment. Culminating this section is an innovative food safety intervention technology based on functionalized nanoparticles.
Recent developments in potential applications of nanotechnology in relation to functional foods and nutraceuticals are described in the next section of the book. With its focus on industrial applications, the book discusses novel, pioneering methods and applications of different kinds of nano-scale systems and demonstrates how they can be used to develop and engineer novel functional food. Coverage in the final chapters includes: applications of nanoparticles in food packaging materials to improve functional properties such as barrier, mechanical, thermal and biodegradation properties; the needs and innovation of nanoscience and nanotechnology curriculum development for training future workforces in agriculture and food industry; and an analysis and prediction of the trends of R&D in nanotechnology for future foods. Nanoscience and Nanotechnology in Food Systems presents a timely overview on the latest discoveries and development of nanoscale science and nanotechnology for food systems, and serves as a source of reference and inspiration to researchers, food technologists, and students.
