Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential.

This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

• Addresses the basic fundamental concepts and principles behind the design and fabrication of microfluidic devices
• Provides practical guidance on how to analyze and test microfluidic devices
• Discusses the application of microfluidic technology for food processing and food safety analysis
• Covers major challenges and provides a futuristic overview of microfluidic applications for the food industry
• Brings applications, literature reviews, recent developments, methods, and case studies