Nanotechnology in the Agri-Food Sector covers nanotechnology, its application to the agri-food sciences, and potential safety and societal issues.

The book offers a basic foundation and allows a more in-depth look into nanotechnology in the production of food.

Coverage includes nanotechnology applications in agri-food areas such as:

• processing and engineering
• encapsulation and delivery
• packaging
• crop protection and disease
• food safety and quality
• toxicology
• regulations
• environmental considerations

Contents

Part 1 Fundamentals

1. Intermolecular Interactions
2. Supramolecular Structures

Part 2 Basic Applications

3. Nanotechnology in Food Production
4. Packaging
5. Using Nanoparticles in Agricultural and Food Diagnostics

Part 3 Food Applications

6. Nano-Functionalized Techniques in Crop and Livestock Production: Improving Food Productivity, Traceability, and Safety
7. Nanotechnologies for Improving Food Quality, Safety, and Security
8. Food Functionality and the Physics of Bionanotechnology: Some Examples and Challenges
9. Products and Their Commercialization

Part 4 Nanotechnology and Society

10. Toxicology of Nanomaterials in Food
11. Nanomaterials in Food and Food Contact Materials – Potential Implications for Consumer Safety and Regulatory Controls
12. Environmental Considerations of and Societal Reactions to Nanotechnology in the Food Sector
13. Nanotechnology and Food Allergy
14. Communication of Risks and Benefi ts of Nanotechnology: the Issue of Societal Acceptance of Emerging Technologies
15. Public Engagement with Emerging Issues in Agri-Food Nanotechnology
16. Nano-Ethics
17. Evolving Best Practice in Governance Policy – Developing Consumer Confidence in Risk Analysis Applied to Emerging Technologies

Index

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