Food Chemistry & Science

Nanotechnological Advancements in the Food Industry
Editors: Ishrat Majid, PhD
Bababode Adesegun Kehinde, PhD
Sheikh Shafat Hussain, PhD

Nanotechnological Advancements in the Food Industry

In Production
Pub Date: Forthcoming January 2025
Hardback Price: $220 US | £170 UK
Hard ISBN: 9781774919743
Pages: Est. 282pp w/index
Binding Type: Hardback / eBook
Notes: 9 color and 9 b/w illustrations

Nanotechnology shows great promise to revolutionize conventional food science and the food industry. This new book, Nanotechnological Advancements in the Food Industry, provides a valuable look at the latest food nanotechnological developments in the food industry.

The book provides a general overview of nanoscience progress in food technology and then focuses on the latest research and techniques in the field, such as advancements in food packaging to maintain quality and lengthen shelf life; food nanosensors that can detect pathogenic bacteria, toxins, adulterants, vitamins, dyes, fertilizers, pesticides, taste and smell; nano-delivery food systems that allow delivery of food bioactives to a particular or targeted site in the body; bioremediation of food wastes using nanotechnology, and more. Focusing on the future of nanotechnology in the food industry, the book covers challenges and future perspectives of nanotechnologically derived and enhanced foods. The book also addresses role of nanotechnology in sustainable food processing in detail, making it a must-read for those who want to stay updated on this budding technology.

Describing in depth the most recent techniques along with a variety of important sources on nanotechnology, this book will be an ideal resource for food industry professionals, reserachers, and faculty and students in the captivating world of food nanotechnology.

CONTENTS:
Preface

1. General Overview of Nanoscience in Food Technology: Basics and Research

Papiha Gawande, Pooja Kesarkar, and Yogesh Gat

2. Advancement of Nanotechnology in the Food Industry
Abhinay Thakur, Harpreet Kaur, Ramesh Chand Thakur, and Ashish Kumar

3. Nano-Delivery Food Systems
Nidhi, Ramesh Chand Thakur, Ashish Kumar, and Praveen Kumar Sharma

4. Food Nano-Sensors
Vinay Kumar Pandey, Shivangi Srivastava, Rafeeya Shams, Anjali Tripathi, and Rahul Singh

5. Advancement in Food Packaging Through Nanotechnological Intervention
Supriya Singh Gaur, Rafeeya Shams, and Vinay Kumar Pandey

6. Food Bioremediation Using Nanotechnology
Rafeeya Shams, Vinay Kumar Pandey, Jagmohan Singh, Kshirod Kumar Dash, and Aamir Hussain Dar

7. Challenges and Future Perspectives of Nano-Technologically Derived Foods
Ramesh Chand Thakur, Abhinay Thakur, Harpreet Kaur, Chitra Sharma, Akshaya, Renuka, and Ashish Kumar

8. Nanotechnological Approaches to the Advancement of Innovations in Food Technology
Kartik Sharma, Aadisha Saini, Satish Kumar, Neha Gautam, and Vikas Kumar

9. Role of Nano-Technology in Sustainable Food Processing
Priyanka Suthar, Priyanka Thakur, Anika, Vikas Kumar, Atul Dhiman, and Satish Kumar

Index


About the Authors / Editors:
Editors: Ishrat Majid, PhD
Scientist, Department of Food Technology, Islamic University of Science and Technology, J&K, India; Assistant Professor, Lovely Professional University, Punjab; Visiting Faculty, Amity University, Rajasthan, India

Ishrat Majid, PhD, is a Scientist in the Department of Food Technology at Islamic University of Science and Technology, Jammu and Kashmir, India. She has been associated with Lovely Professional University, Punjab, as an Assistant Professor and Visiting Faculty at Amity University, Rajasthan, India. She has attended many international and national conferences, seminars, and workshops within India as well as abroad. She has published more than 25 research and review articles in journals of international repute. She has one edited book published with Springer and has contributed 25 book chapters. She has received a best paper award at the International Conference on Food Properties (iCFP2018) at Sharjah, UAE. She serves as an editorial board member of many international journals and as associate/guest editor for Frontiers and MDPI. She is a peer reviewer with reputed international journals of food science and technology affiliated with Taylor and Francis, Elsevier, Wiley, and Springer. Dr. Majid has been a recipient of international travel grants twice from CSIR & DST, New Delhi, India. She earned her doctoral degree from Sant Longowal Institute of Engineering and Technology, Punjab and master's degree (MTech) from Jamia Hamdard, New Delhi, India. She has qualified National Eligibility Test (NET) and was awarded Senior Research Fellow by CSIR.

Bababode Adesegun Kehinde, PhD
Research Technologist, Penn State University, State College Pennsylvania, USA

Bababode Adesegun Kehinde, PhD, is currently working as a Research Technologist at Penn State University, State College Pennsylvania, USA. He was awarded his PhD from the University of Kentucky in Lexington, Kentucky, USA.

Sheikh Shafat Hussain, PhD
Researcher, Department of Fisheries, Government of Jammu & Kashmir, India

Sheikh Shafat Hussain, PhD, is a Researcher in the Department of Fisheries, Government of Jammu & Kashmir, India. He was awarded his PhD in Fisheries Management from Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India.




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