Emerging Nanotechnologies in Food Science (Micro and Nano Technologies) - Hardcover

Hardcover

ISBN 10: 0323429807 ISBN 13: 9780323429801

Publisher: Elsevier, 2017

Synopsis

Emerging Nanotechnologies in Food Science 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.

The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent 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.

• Presents a multidisciplinary approach and broad perspective on nanotechnology applications in food science
• Contains 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 insights relevant to different backgrounds
• Provides case studies in each chapter that demonstrate how nanotechnology is being used in today's food sector

About this title

About the Author

Dr. Rosa Busquets is currently working as an Associate Professor in the School
of Life Sciences, Pharmacy and Chemistry, Faculty of Health Science Social Care
and Education, Kingston University, Penrhyn Road Campus, Kingston upon
Thames, United Kingdom. She works toward pushing the barriers of analytical
chemistry and achieving significant improvements in monitoring molecules of
special environmental relevance. Rosa is a specialist in chromatography-mass spectrometry and
in the analysis of complex matrices. She is particularly interested in environmental monitoring and
remediation. She carries out research to remove contaminants that pose a major
threat to ecosystems due to their toxicity and high mobility and can therefore contaminate
fresh water and affect our health. Nanoparticles, pesticides, plastic degradation
products, and pharmaceuticals are among these contaminants.
xxx About the editors
Kumar-BECS-

From the Back Cover

Tagline: A multidisciplinary look at recent developments in nanotechnology in food science, covering applications, toxicity/benefits and intellectual property.

• 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.

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.

About the Editor

Dr. Rosa Busquets is Lecturer in Analytical and Forensic Chemistry, School of Pharmacy and Chemistry. Kingston University, UK. She is Deputy Editor of papers published in the journal Nanomaterials and the Environment (DeGruyter Open). She has also published papers in several journals, including Food Chemistry, Food Science & Technology, Molecular Nutrition & Food Research, Chemical Research in Toxicology, in the area of food chemistry and analytical chemistry. She also holds 2 patents in these fields and has written 5 book chapters.

Edition details

• Publisher: Elsevier
• Publication date: 2017
• Language: English
• ISBN 10: 0323429807
• ISBN 13: 9780323429801
• Binding: Hardcover
• Edition number: 1
• Number of pages: 236
• Editor: Busquets Rosa