Nanotechnology In Food explores how manipulating materials at the nanoscale could revolutionize the food industry. This technology, involving dimensions of 1 to 100 nanometers, promises advancements in food preservation, safety, and nutrient delivery. For example, nano-based food packaging can extend shelf life and detect contamination, while nanoparticles can enhance nutrient bioavailability, potentially improving the effectiveness of vitamins and minerals.
The book takes a balanced approach, starting with foundational concepts and the regulatory landscape before delving into specific applications like nano-encapsulation and antimicrobial nano-coatings. It then addresses potential risks and ethical considerations, offering a complete view of nanotechnology in food. The book emphasizes the importance of careful consideration of potential risks and ethical implications alongside technological advancements.
Ultimately, this book provides a comprehensive, evidence-based overview, steering clear of hype to inform food scientists, nutritionists, policymakers, and consumers about the benefits and risks of nano food science. By connecting to toxicology, environmental science, and public policy, it enriches the analysis and provides a holistic understanding of the subject matter.
