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Advances in Nanotechnology as Applied to Food Systems

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Advances in Food Process Engineering Research and Applications

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

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Abstract

The emergence of nanotechnology in food technology is having an impact in several application areas, such as functional food delivery systems, packaging applications, and food safety. Advances in nanostructure fabrication techniques allow food scientists and food technologists to manipulate and navigate the novel and interesting functionalities of foods at the nanoscale that can lead to safe foods with better health benefits and stability that are environmentally sustainable. This chapter summarizes selected studies from the food nanotechnology literature, including our own laboratory, focusing on nanostructured materials, nanoencapsulation and nanoemulsion forming technology for delivery systems, and the application of microfluidic devices for food safety and food analysis.

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Author information

Authors and Affiliations

  1. Food Technology Program, Mahidol University, Kanchanaburi Campus, 199 Moo 9, Tambon Loom Soom, Amphur Sai Yok, Kanchanaburi, 71150, Thailand

    Jarupat Luecha

  2. VTT Technical Research Centre of Finland, 1000, FI-02044 VTT, Espoo, Finland

    Nesli Sozer

  3. Department of Food Science and Human Nutrition, Illinois Agricultural Experiment Station, College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign, 228 Mumford Hall, 1301 W. Gregory Drive, Urbana, IL, 61801, USA

    Jozef L. Kokini

  4. Micro and Nanotechnology Laboratory, University of Illinois Urbana-Champaign, 208 N. Wright Street, Urbana, IL, 61801, USA

    Jozef L. Kokini

Authors
  1. Jarupat Luecha
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  2. Nesli Sozer
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  3. Jozef L. Kokini
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Corresponding author

Correspondence to Jozef L. Kokini .

Editor information

Editors and Affiliations

  1. Agricultural University of Athens Dept. Food Science & Technology, Athens, Greece

    Stavros Yanniotis

  2. School of Chemical Engineering Laboratory of Food Chemistry and Technol, National Technical University of Athens Division IV-Product and Process Developm, Athens, Greece

    Petros Taoukis

  3. Department of Food Science and Technolog, Agricultural University of Athens, Athens, Greece

    Nikolaos G. Stoforos

  4. Department of Nutrition and Dietetics, Harokopion University, Kallithea, Athens, Greece

    Vaios T. Karathanos

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Luecha, J., Sozer, N., Kokini, J.L. (2013). Advances in Nanotechnology as Applied to Food Systems. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_3

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