Nanotechnology in Food: Innovations in Processing,Safety and Packaging

Nanotechnology in Food Science: Processing, Safety, Packaging, and Storage explores the transformative role of nanotechnology in modern food systems. This comprehensive volume delves into cutting-edge nano-enabled innovations that enhance food processing, improve safety and quality, and revolutionize packaging and storage. Covering topics such as nano-encapsulation for controlled ingredient release, antimicrobial nanomaterials for food safety, and smart packaging for extended shelf life, this book provides a multidisciplinary perspective on the latest research and real-world applications. Bridging the gap between scientific advancements and industrial practices, this resource is essential for researchers, food technologists, regulatory professionals, and students seeking to understand the profound impact of nanotechnology on the global food supply. Additionally, it addresses critical regulatory challenges, risk assessment strategies, and the ethical implications of nanotechnology in food production.

Autorentext

Prof. Ahmed M. Abu-Dief, professor of Inorganic and Physical Chemistry, Taibah University, Saudi Arabia. He has h-index 66. Prof. Omar M. El-Hady, The Vice Dean of the Faculty of Science for Postgraduate Studies and Research at Sohag University. He has h-index of 17.Dr. Thomas N.A. Eskander, a PhD researcher at Sohag University.