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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.

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

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1. Concepts of Nanotechnology 2. Advances in Food Nanotechnology 3. Small Solutions to Large Problems? Nanomaterials and Nanocomposites in Effluent, Water, and Land Management 4. Analysis of Nanomaterials in Food 5. Bioavailability of Nanomaterials and Interaction With Cells 6. Microbiological Toxicity of Nanoparticles 7. Polymer Nanocomposites for Food Packaging 8. Coatings and Inks for Food Packaging Including Nanomaterials 9. Ensuring Food Safety: General Principles for Safeguarding What You Eat Including the Role of Food Labels 10. Critical Review of Relevant Recent Patent Applications Related to the Use of Nanotechnology in Food

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Busquets, Rosa
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.

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