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This book 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.
Nano-ingredients and engineered nanoparticles developed to produce technologically improved food are presented from both food science and engineering perspectives. Coverage is also given to the newest developments nanotechnology-incorporating materials that come into contact with food. The potential health effects of nanoparticles introduced in food or those leached from the food-containers and utensils and their interaction with cells and microbes are also discussed. The latter 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.
- A multidisciplinary approach provides a broad perspective on nanotechnology applications in food science
- 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 insighs relevant to different backgrounds
- Case studies in each chapter demonstrate how nanotechnology is being used in the food sector today