Bai Jamuna Aswathanarayn - Nanotechnology Applications in the Food Industry

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Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The various sectors in the food industry where nanotechnology finds extensive application include the production, processing, packaging, and preservation of foods. Nanotechnology is also increasingly used to enhance flavor and color and in nutrient delivery and bioavailability and to improve food safety and in quality management.

The book focuses on the overview of nanotechnology development for food industries and the impact it is having on the state of science in the food industry. The book has five sections delving into all aspects and the key role of nanotechnology in the food industry in the present scenario and the future trends. Part I (Introduction to Nanotechnology in the Food Sector) covers the technological basis for its application in the food industry and in agriculture, the use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in the foods, and on market analysis and consumer perception of food nanotechnology. Part II (Nanotechnology in Food Packaging) reviews the use of nanopolymers, nanocomposites, and nanostructured coatings in food packaging. The potential of nanotechnology in active packaging applications, intelligent packaging, and multifunctional packaging for improving the safety and quality of foods are discussed. Part III (Nanosensors for Safe and Quality Foods) provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detection and in sampling and food quality management. The challenges and trends in nanosensor design for food applications are discussed. Part IV (Nanotechnology for Nutrient Delivery in Foods) deals with the use of nanotechnology in foods for controlled and effective release of nutrients. The use of nanoparticles in developing, increasing the functionality and bioactivity of dietary foods, functional foods, and nutraceuticals are covered. Part V (Safety Assessment for Use of Nanomaterials in Food and Food Production) deliberates on the benefits and risks associated with the extensive and long-term application of nanotechnology in the food sector. The issues on nanoparticles and their residues in food during food production, migration of nanoparticles into foods during processing and packaging, behavior of nanoparticles in the gastrointestinal tract, and safety and risk assessment of nanomaterials in the food are reviewed. Legal and ethical barriers for the application of nanotechnology in food industry, regulatory aspects of its application in food, and food production and labeling of nano ingredients in foods are addressed.

The book is a valuable reference material discussing the basics and trends in the application of nanotechnology in the food industry. It is exhaustive and comprehensive, focusing on all aspects of technological strategies in the nanofood segment. The book is beneficial for graduate students, researchers, scientists working on application aspects of nanotechnology and food industry and food policy makers.

We would like to thank all the authors for contributing the chapters and sharing their expertise.

V Ravishankar Rai earned his MSc and PhD from the University of Mysore, India. Currently, Dr. Rai is working as a professor in the Department of Studies in Microbiology, University of Mysore, India. He was awarded a fellowship from the UNESCO Biotechnology Action Council, Paris (1996), the Indo-Israel Cultural Exchange Fellowship (1998), the Biotechnology Overseas Fellowship, Government of India (2008), the Indo-Hungarian Exchange Fellowship (2011), Indian National Academy Fellowship (2015), and Cardiff Incoming Visiting Fellowship (2017). Presently, he is the coordinator for the Department of Science and Technology, Promotion of University Research and Scientific Excellence and University Grants Commission innovative programs.

Jamuna A. Bai has completed her MSc and PhD in microbiology from the University of Mysore, India. She is working as a researcher in the University Grants Commission-sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as Indian Council of Medical Research Senior Research Fellow and carried research on food safety, role of quorum sensing and biofilms in food-related bacteria, and developing quorum-sensing inhibitors. Her research interests also include antimicrobial application of functionalized nanomaterials against food-borne pathogens.