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Emerging Nanotechnologies in Food Science

  • 1st Edition - February 28, 2017
  • Editor: Rosa Busquets
  • Language: English
  • Hardback ISBN:
    9 7 8 - 0 - 3 2 3 - 4 2 9 8 0 - 1
  • eBook ISBN:
    9 7 8 - 0 - 3 2 3 - 4 2 9 9 9 - 3

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and… Read more

Emerging Nanotechnologies in Food Science

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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.