Nanotechnology in the Food Industry

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Author(s): Shabir Ahmad Mir (Pondicherry University, India)and Manzoor Ahmad Shah (Pondicherry University, India)
Copyright: 2015
Pages: 22
Source title: Nanotechnology Applications for Improvements in Energy Efficiency and Environmental Management
Source Author(s)/Editor(s): M. A. Shah (National Institute of Technology, Srinagar, India), M. A. Bhat (Department of Bio-Medical Engineering, Sathyabama University, India)and J. Paulo Davim (University of Aveiro, Portugal)
DOI: 10.4018/978-1-4666-6304-6.ch008

Keywords: Engineering Science Reference / Environment & Agriculture / Environmental Engineering

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Abstract

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

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Nanotechnology in the Food Industry

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