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Green Technologies in Food Production and Processing pp 471–494Cite as

Microtechnology and nanotechnology in food science

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Part of the book series: Food Engineering Series ((FSES))

Abstract

Use of microtechnologies and nanotechnologies in all areas of agriculture and food science is currently increasing as a result of their excellent potential in terms of selectivity, sensitivity, and speed of analysis. Use of such approaches in food safety and food packaging, as well as food quality and in the development of functional foods are some of the emerging topics in the food sector. This chapter briefly describes some applications of nanotechnologies and microtechnologies of particular relevance to food science, and identifies some of the future challenges.

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Authors and Affiliations

  1. Istituto di Scienze dell’Alimentazione, Avellino, Italy

    Filomena Nazzaro, Florinda Fratianni & Raffaele Coppola

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  1. Filomena Nazzaro
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  2. Florinda Fratianni
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  3. Raffaele Coppola
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Correspondence to Filomena Nazzaro .

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  1. Food Research & Development Centre, Agriculture and Agri-Food Canada, Casavant Boulevard W. 3600, St.-Hyacinthe, J2S 8E3, Québec, Canada

    Joyce I. Boye

  2. Food Research & Development Centre, Agriculture and Agri-Food Canada, Casavant Boulevard W. 3600, St.-Hyacinthe, J2S 8E3, Québec, Canada

    Yves Arcand

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Nazzaro, F., Fratianni, F., Coppola, R. (2012). Microtechnology and nanotechnology in food science. In: Boye, J., Arcand, Y. (eds) Green Technologies in Food Production and Processing. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-1587-9_17

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