Nanotechnology Advancement in Agro-Food Industry

This book provides a comprehensive insight into the growth of nanotechnology in the agri-food industry. Currently, nanotechnology serves as the most promising means to resolve the issues encountered in the food sector, as it enables the production of high-quality food with exceptional characteristics such as extended shelf life, flavor, freshness, and high nutritional content. This book focuses on the applications of nanotechnology in various fields such as smart packaging, processing, and preservation of food. It also emphasizes the role of nanomaterials in strategic design of nutraceuticals and functional foods. Along with providing an overview of the innovations and application, this book also describes future perspectives, and offers insights to ensure consumer confidence in terms of safe use. In this context the application of nanomaterials as nanosensors is additional covered. The book provides readers with a deep knowledge regarding nanomaterials-based biosensors (colorimetric,electrochemical, fiber-based) for detection of pathogens in contaminated food. Factors affecting risk assessment regulations and safety concerns regarding the use of nanomaterials in food industry have also been discussed in detail. Given its scope, this book appeals to a wider readership, especially for researchers and students who work in food agronomy and nanomaterials and nanotechnology related fields.

Discusses future of nano-fertilizers and nano-pesticides Explores the role of nanocarriers in delivery of phytochemicals Presents use of nanosensors for detection

Autorentext

Ragini Singh, Ph.D., is an accomplished biotechnologist and Assistant Professor at Liaocheng University in China. With a Ph.D. in biotechnology from Ahmedabad University, India, her research interests encompass nanotechnology, molecular biology, environmental biology, and immunology. Dr. Singh's groundbreaking work has been published in influential journals such as Biosensors & Bioelectronics, Science of The Total Environment, and Langmuir, showcasing her significant contributions to the scientific community. Recognized among the top 2% of the world's scientists by Stanford University's 2022 data ranking, she has secured funding from the Natural Science Foundation of Shandong Province for her cutting-edge research projects. Driven by a passion for academic excellence, Dr. Singh inspires aspiring biotechnologists through her dedication to innovation and teaching. Her work leaves a lasting impact on the field of biotechnology, fostering growth and inspiring future generations of scientists.
Santosh Kumar**, Ph.D.,** is a highly accomplished researcher and Professor with a Ph.D. from the Indian Institute of Technology (Indian School of Mines) Dhanbad, India. He specializes in optical fiber sensors, nano and biophotonics, photonic and plasmonic devices, and biosensing. With over 300 research articles in prestigious SCI journals and conferences, he has made significant contributions to the field. Dr. Kumar is the author of two scholarly books and has served as a reviewer for renowned publishers. He is a Fellow of SPIE and a Senior Member of IEEE, and OPTICA. As an OPTICA Traveling Lecturer and Chair of the Optica Optical Biosensors Technical Group, he delivers invited speeches and serves as a session chair for several conferences. Dr. Kumar is also an Associate Editor for IEEE Sensors Journal, IEEE Internet of Things, and Biomedical Optics Express. Recognized as a Shandong Provincial Distinguished Foreign Expert in China, he continues to excel in research, innovation, and scholarly leadership.

Inhalt
Overview of Nanomaterial Application in Food and Agriculture Sector.- Nanomaterials: Plethora of Opportunities as Smart Packaging, Preserving and Processing Agent in Food Industry.- Major Applications of Nanotechnology in Food Industry.- Intelligent Nano-based Sensor for Quality Detection of Food Products.- Nano-fertilizers and Nano-pesticides.- Nanomaterials based Nutraceuticals, Nutrigenomics and Functional Food.- Nanocarriers as a Novel Approach for Phytochemical Delivery in food.- Regulatory and Safety Concern Regarding the Use of Active Nanomaterials in Food Industry.