© 2017

Nanoscience in Food and Agriculture 5

  • Shivendu Ranjan
  • Nandita Dasgupta
  • Eric Lichtfouse


  • Reviews on nanomaterials for food and agriculture

  • Reviews on patents and policies

  • Toxicity of nanomaterials for plants and the food chain


Part of the Sustainable Agriculture Reviews book series (SARV, volume 26)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Vinod Kumar Yata, Bhupesh Chandra Tiwari, Irfan Ahmad
    Pages 1-20
  3. Anup K. Srivastava, Atul Dev, Surajit Karmakar
    Pages 41-79
  4. DH Lohith Kumar, Preetam Sarkar
    Pages 81-121
  5. Divya Arora, Sundeep Jaglan
    Pages 123-138
  6. Atul Dev, Anup K. Srivastava, Surajit Karmakar
    Pages 169-204
  7. Anubhav Kaphle, Navya PN, Akhela Umapathi, Maulick Chopra, Hemant Kumar Daima
    Pages 205-242
  8. Babita Kaundal, Swayamprava Dalai, Subhasree Roy Choudhury
    Pages 243-266
  9. Santosh Kumar Sanivada, Venkata Smitha Pandurangi, Murali Mohan Challa
    Pages 267-307
  10. Govind Sharan Gupta, Rishi Shanker, Alok Dhawan, Ashutosh Kumar
    Pages 309-333
  11. Hassan El-Ramady, Tarek Alshaal, Mohamed Abowaly, Neama Abdalla, Hussein S. Taha, Abdullah H. Al-Saeedi et al.
    Pages 335-363
  12. Back Matter
    Pages 365-366

About this book


This book presents comprehensive reviews on the principles, design and applications of nanomaterials in the food and agriculture sectors. This book is the fifth of several volumes on Nanoscience in Food and Agriculture, published in the series Sustainable Agriculture Reviews.

Nanotechnology, the use of techniques to create nanomaterials, is a rapidly emerging scientific field. Yet nanomaterials are nothing new; they have always occurred in nature. What is new: the methods that allow us to synthesize unprecedented nanomaterials with precisely tailored properties, thus opening the door for many applications in diverse fields.

In particular, the high surface to volume ratio of engineered nanomaterials makes them often more efficient than their natural equivalents. Surprisingly, some nanomaterials even exhibit contrasting properties compared to their macro counterparts. While nanomaterials have been widely commercialized in various sectors, their use in food industries is still slowly emerging and hotly debated.

Findings show that nanomaterials can improve bioavailability and shelf life. Further, by reducing nutrient loss, they are essential to active packaging: packaging systems that help to extend shelf life, monitor freshness, display information on quality, and improve safety and convenience. Nevertheless, the potential toxicity of new nanomaterials should be studied before their use in consumer products.


Nanoemulsions Nanocarriers Milk proteins Nanotechnologies Nanosensors Nanofertilizers Crop production

Editors and affiliations

  • Shivendu Ranjan
    • 1
  • Nandita Dasgupta
    • 2
  • Eric Lichtfouse
    • 3
  1. 1.School of Biosciences and TechnologyVIT UniversityVelloreIndia
  2. 2.School of Biosciences and TechnologyVIT UniversityVelloreIndia
  3. 3.Europole Mediterraneen de l’ArboisCEREGE INRAAix en Provence Cedex 04France

About the editors

Shivendu Ranjan

Shivendu Ranjan is currently working as DBT-Research Fellow, Department of Biotechnology, Ministry of Science and Technology, Govt of India at VIT University, Vellore, Tamil Nadu, India. He is also serving for a non government organization as an Honorary-Director, Research Wing, Veer Kunwar Singh Memorial Trust, Chapra, Bihar, India. He is the Founder-Director at Xpert Arena Technological Services Pvt. Ltd., India (; this company is dedicated to serve in online and offline sectors with a vision to simplify the education. He has also founded and drafted the concept for first edition of “VIT Bio Summit” in 2012 and the same has been continued till date by the university.

His area of research is multidisciplinary which are as but not limited to: Nano-food technology, Nano-agri technology, Nanobiotechnology, Nano-toxicology, Natural products technology, Natural products chemistry, Bio-business, Food chemistry and Food Engineering. He has published many scientific articles in international peer reviewed journals and also serving as editorial board member and referee for reputed international peer reviewed journals. He has bagged several awards from different organizations e.g. Best poster award, achiever award, research award, young researcher award etc.

Nandita Dasgupta
Nandita Dasgupta is currently serving as Research Associate at VIT University, Vellore, Tamil Nadu, India. She has exposure of research institutes and industries including CSIR-Central Food Technological Research Institute, Mysore, India and Uttar Pradesh Drugs and Pharmaceutical Co. Ltd., Lucknow, India. Her areas of interest include toxicological analysis, natural products technology, nanobiotechnology and agri-food technology.

She has published many scientific articles in international peer reviewed journals and also serving as editorial board member and referee for reputed international peer reviewed journals. She has received Elsevier Certificate for “Outstanding Contribution” in Reviewing from Elsevier, The Netherlands. She has also been nominated for Elsevier advisory panel for Elsevier, The Netherlands. She was the Guest Editor in Journal of Chemistry for the special issue entitled “Food Nanotechnology Opportunities and Challenges”. She has received several awards from different organizations e.g. Best poster award, young researcher award, Special achiever award, research award, etc.

Eric Lichtfouse
Eric Lichtfouse, is a soil scientist at the French National Institute for Agricultural Research  (INRA). He has invented the 13C-dating method allowing to measure the dynamics of soil organic molecules, thus opening the field of  molecular-level investigations of soil carbon sequestration. Chief Editor of the awarded journal Agronomy for Sustainable Development, he has raised the journal rank from 29/53 in 2003, with an impact factor of 0.56, to 2/81 in 2014, with an impact factor of 3.99, in the Agronomy category. He is also Chief Editor and founder of the journal Environmental Chemistry Letters and the book series Sustainable Agriculture Reviews. He is lecturing scientific writing and communication in universities worldwide. His publication assistance service at the INRA has founded the french-english newsletter Publier La Science. He has published the book Scientific Writing for Impact Factor Journal. This textbook describes in particular the micro-article, a new tool to identify the novelty of experimental results. Further details are available on Slideshare, LinkedIn, ResearchGate, ResearcherID and Orcid.

Bibliographic information

  • Book Title Nanoscience in Food and Agriculture 5
  • Editors Shivendu Ranjan
    Nandita Dasgupta
    Eric Lichtfouse
  • Series Title Sustainable Agriculture Reviews
  • Series Abbreviated Title Sustainable Agriculture
  • DOI
  • Copyright Information Springer International Publishing AG 2017
  • Publisher Name Springer, Cham
  • eBook Packages Biomedical and Life Sciences Biomedical and Life Sciences (R0)
  • Hardcover ISBN 978-3-319-58495-9
  • Softcover ISBN 978-3-319-86417-4
  • eBook ISBN 978-3-319-58496-6
  • Series ISSN 2210-4410
  • Series E-ISSN 2210-4429
  • Edition Number 1
  • Number of Pages XII, 366
  • Number of Illustrations 51 b/w illustrations, 0 illustrations in colour
  • Topics Agriculture
    Food Microbiology
  • Buy this book on publisher's site
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