Nanotechnology shows great promise in revolutionizing conventional food science. This new book provides a valuable look at the latest nanotechnological developments in the food industry. First providing a general overview of nanoscience progress in food technology, the book then focuses on the latest research and techniques in the field, such as advancements in food packaging to maintain quality and lengthen shelf life; food nanosensors that can detect pathogenic bacteria, toxins, adulterants, vitamins, dyes, fertilizers, pesticides, etc.; nano-delivery food systems that allow delivery of food bioactives to a targeted site in the body; bioremediation of food wastes using nanotechnology; and more. Looking to the future of nanotechnology in the food industry, the book covers challenges and future perspectives of nanotechnologically derived and enhanced foods. The book also addresses the role of nanotechnology in sustainable food processing in detail, making it a must-read for those who want to stay updated on this budding technology. Describing in depth the most recent techniques along with a variety of important sources on nanotechnology, this book will be an ideal resource for food industry professionals, researchers, and faculty and students in the captivating world of food nanotechnology.
