Nanotechnologies in food

✍ Scribed by Qasim Chaudhry, Qasim Chaudhry, Laurence Castle, Richard Watkins, Paul O'Brien, Hubert Rauscher, Lynn Frewer, David Bennett, An-I Yeh, C Sabliov, Gregory Noonan, Richard Canady, Wim De Jong, Anna Gergely, Timothy Duncan

• Publisher: Royal Society of Chemistry
• Year: 2017
• Tongue: English
• Leaves: 312
• Series: RSC nanoscience & nanotechnology 42
• Edition: 2nd edition
• Category: Library

✦ Synopsis

Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks

✦ Table of Contents

Content: Nanotechnologies in Food: What, Why and How?
The Devil is in the Definition
Acceptance of Agri-Food Nanotechnology: Insights from the Evolution of Food Technology, Novel Foods and the Psychology of Novel Food Acceptance and Evidence from Present Research
Public Perceptions of Nanotechnologies: Lessons from Genetically Modified Foods
Natural and Processed Food Nanostructures
Supplement Delivery at the Nanoscale
Nanotechnology in Food Packaging
Nanomaterials in Food Products: A New Analytical Challenge
Potential Benefits and Market Drivers for Nanotechnology in the Food Sector
Engineering Nanoparticles and Food: Exposure, Toxicokinetics, Hazards and Risks
Infinitesimal Ingredients: An Analysis of the Regulatory Dimensions of Nanotechnologies in Foods and Food Contact Materials
Nanotechnologies in Food: The Knowns, Unknowns, and Unknown Unknowns

✦ Subjects

Food -- Composition -- Technological innovations.;Food -- Packaging -- Technological innovations.;Nanotechnology.