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Emerging Nanotechnologies in Food Science - 1st Edition - ISBN: 9780323429801, 9780323429993

Emerging Nanotechnologies in Food Science

1st Edition

Editor: Rosa Busquets
Hardcover ISBN: 9780323429801
eBook ISBN: 9780323429993
Imprint: Elsevier
Published Date: 1st March 2017
Page Count: 236
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Table of Contents

Chapter One: Concepts of Nanotechnology

  • Abstract
  • 1.1. Introduction
  • 1.2. Size Matters
  • 1.3. Health Concerns and Public Understanding

Chapter Two: Advances in Food Nanotechnology

  • Abstract
  • 2.1. Overview
  • 2.2. Nanotechnology for Encapsulation
  • 2.3. Nanotechnology for Food Safety/Security
  • 2.4. Nanotechnology in Food Processing
  • 2.5. Products, Market, and Social Acceptance
  • Acknowledgments

Chapter Three: Small Solutions to Large Problems? Nanomaterials and Nanocomposites in Effluent, Water, and Land Management

  • Abstract
  • 3.1. Introduction
  • 3.2. Nanomaterials/Nanoparticles as Effluent, Wastewater, and Soil Clean-Up Tools
  • 3.3. Discussion—Towards Practical Application
  • Acknowledgments

Chapter Four: Analysis of Nanomaterials in Food

  • Abstract
  • 4.1. Introduction
  • 4.2. Detection of Nanoparticles
  • 4.3. Characterization of Nanomaterials Using Nondestructive Techniques
  • 4.4. Characterization of Nanomaterials Using Destructive Techniques
  • 4.5. Overview of Recent Methods for the Analysis of Engineered Nanomaterials and Future Trends
  • Acknowledgments

Chapter Five: Bioavailability of Nanomaterials and Interaction With Cells

  • Abstract
  • 5.1. Introduction
  • 5.2. The Journey and Biological Exposure of Nanoparticles in Foods
  • 5.3. Conclusions

Chapter Six: Microbiological Toxicity of Nanoparticles

  • Abstract
  • 6.1. Introduction
  • 6.2. Nanoparticles Properties and Reactivity
  • 6.3. Nanoparticles Applications and the Environment
  • 6.4. Engineered Nanoparticles and Toxicity
  • 6.5. Challenges in Measuring and Interpreting ENPs Toxic Effect
  • 6.6. Conclusions

Chapter Seven: Polymer Nanocomposites for Food Packaging

  • Abstract
  • 7.1. Introduction
  • 7.2. Preparation and Transformation of Polymer Nanocomposites for Food Packaging
  • 7.3. Properties of Polymer Nanocomposites for Food Packaging
  • 7.4. Characterization and Risk Evaluation
  • 7.5. Outlook and Conclusion

Chapter Eight: Coatings and Inks for Food Packaging Including Nanomaterials

  • Abstract
  • 8.1. Introduction
  • 8.2. Types of Coatings/Inks for Food Packaging Including Nanomaterials
  • 8.3. Coating/Printing Technologies Used in the Food Packaging Industry
  • 8.4. Nanosafety and Nanotoxicology
  • 8.5. Future Trends and Challenges
  • 8.6. Conclusions

Chapter Nine: Ensuring Food Safety: General Principles for Safeguarding What You Eat Including the Role of Food Labels

  • Abstract
  • 9.1. Introduction
  • 9.2. Architecture of International Food Regulatory Systems & General Principles Underpinning Them
  • 9.3. Labeling
  • 9.4. Looking Forward

Chapter Ten: Critical Review of Relevant Recent Patent Applications Related to the Use of Nanotechnology in Food

  • Abstract
  • 10.1. General Information on Patents and Patent Applications
  • 10.2. Patenting in the Field of Nanotechnology and Food Technology
  • 10.3. Frames for the Chapter
  • 10.4. Database Searches
  • 10.5. Review
  • 10.6. Discussion and Conclusions


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.

Key Features

  • 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


Researchers, postgraduate students, food technicians and policymakers working in the fields of biomaterials, food science and biomedical engineering


No. of pages:
© Elsevier 2017
1st March 2017
Hardcover ISBN:
eBook ISBN:

Ratings and Reviews

About the Editor

Rosa Busquets

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, Journal of Chromatography A, Journal of Chromatography B, Analytical Chimica Acta, Analytical Methods in the area of food chemistry and analytical chemistry, She holds 2 patents in these fields and has written 5 book chapters.

Dr Busquets has worked in nanotechnology from the perspective of food, analytical chemistry, material science and toxicology, has worked in Academia and in the Industry in the Nanotechnology sector.

Affiliations and Expertise

Lecturer in Analytical and Forensic Chemistry, School of Pharmacy and Chemistry, Kingston University, UK