Advancements in Nanotechnology for Food and Packaging

Explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more.

This book is an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.

Discusses several applications of nanotechnology in the food industry, including flavoring, enhancement of shelf life, improved food storage, and more

Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano additives

Features case studies demonstrating how nanotechnology is being used in today’s food industry