Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science. – Presents a multidisciplinary approach and broad perspective on nanotechnology applications in food science- Contains contributors from various fields, including chapters from a geochemist, a tissue engineer, and a microbiologist, as well as several from food scientists- Offers a range of insights relevant to different backgrounds- Provides case studies in each chapter that demonstrate how nanotechnology is being used in today’s food sector
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