Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.
The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.

• Includes how nanobiosensors are useful for the detection of foodborne pathogens
• Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging
• Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems
• Identifies practical applications of nanoscience for use in industry today