Nanotechnology has emerged as a transformative force in the food industry, unlocking a new frontier of innovation that redefines how we produce, process, package, and preserve food.
Nanotechnology has emerged as a transformative force in the food industry, unlocking a new frontier of innovation that redefines how we produce, process, package, and preserve food. With the help of nanotechnology, scientists and engineers are developing groundbreaking solutions that enhance food quality, bolster safety standards, and promote environmental sustainability. This book provides a comprehensive exploration of the multifaceted applications of nanotechnology. Each chapter explores specific areas where nanotechnology is making significant strides, revolutionizing traditional practices, and addressing contemporary challenges.
Key Features
? Nanotechnology offers precision, efficiency, and innovation across the entire food chain. This exploration will illuminate the vast potential of nanotechnology to revolutionize the way we think about food-from farm to fork.
? Nano-based sensors play a crucial role in monitoring pathogens, toxins, and spoilage; optimizing growth; and minimizing environmental impact.
? Nanotechnology significantly boosts nutrient bioavailability, allowing efficient digestion and absorption in the gastrointestinal tract.
? Antimicrobial coatings infused with nanomaterials help in the prevention of bacterial growth, while advanced barrier layers block oxygen, moisture, and UV light, extending shelf life without the use of synthetic preservatives.
By examining both the promising benefits and the complex challenges of nanotechnology, this book offers a balanced and forward-looking perspective on how nanotechnology is reshaping the future of the food industry.
1. Nanotechnology in Food Industry
2. Nanotechnology in Food Processing:
From Farm to Factory
3. Food Preservation: Nanotechnology for Extended Shelf
Life
4. Nanotechnology for Food Packaging Reimagined
5. Nanotechnology for
Food Waste Management
6. Nanotechnology in Food Spoilage Prevention
7.
Nanotechnology in Nutrient Fortification and Delivery
8. Nanotechnology for
Adulteration Detection in Food
9. Nanotechnology in Contaminant Detection
10.
Nanotechnology in Food Allergen Detection
Reddicherla Umapathi obtained a Ph.D. in Chemistry in October 2017 from the University of Delhi, Delhi, India. He worked as a postdoctoral fellow at the Chungnam National University, Daejeon, Republic of Korea (12/201702/2019) and National Taiwan University, Taipei, Taiwan (03/2019 -10/2019). Since November 2019, he has been working as a Principal Researcher at the Nano Bio High Tech Materials Research Center, Inha University, Incheon, Republic of Korea, under the support of the Brain Pool Fellowship (Invited Scientist by the National Research Foundation of Korea). He is an Associate Fellow of Andhra Pradesh Akademi of Sciences, Andhra Pradesh, India. He has published more than 80 articles in SCI journals.
Naveen Kumar is an accomplished academician and researcher in the field of food technology, food safety, and quality control. He holds a Ph.D. in Dairy Chemistry from the National Dairy Research Institute (NDRI), Karnal, Haryana (India) and has over 10 years of teaching and research experience. He is currently working as an associate professor at Chitkara University, Punjab, India. Dr Kumar's research focuses on developing innovative solutions for food safety and quality control. He has developed nanotechnology-based colorimetric methods for the detection of melamine in milk and milk products and received funding from Department of Science and Technology, Science for Equity, Empowerment and Development Division (DST SEED), Government of India to develop nano-sensors for the detection of pesticides in food. His work has resulted in several patents, publications, and awards. He has organized several conferences, training programs, and workshops.
Rajat Singh is working as an Assistant Professor (Food Science and Technology) at Dr. YSP University of Horticulture and Forestry, College of Horticulture and Forestry, Thunag, Mandi, Himachal Pradesh, India. He received his PhD in Food Technology from Amity University Rajasthan, Jaipur, India. He has qualified National Eligibility Test (NET) conducted by the Agricultural Scientist Recruitment Board (ASRB), Indian Council of Agricultural Research, Pusa, New Delhi. His research interest is in Food Safety, New Product Development and Nanotechnology. He has more than 3 years of teaching and research experience. He has published more than 25 articles, 5 book chapters and filed 3 patents. He has experience in administrative work and is currently working on a research project as Principal Investigator; the total cost of the project is 3.5 million, funded by DST-SERB, Government of India. He also supervised undergraduate and master's students for a major research project.
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