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An Introduction to Food Nanotechnology

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Handbook of Food Chemistry

Abstract

Nanotechnology has been touted as the next revolution in many industries. It has offered enormous opportunities and provided new possibilities to many industries such as chemistry, materials science, medicine, and engineering. This emerging technology has also opened up a whole universe of new possibilities in the development and applications of nanotechnology in the food sectors. Considerable research efforts have highlighted the potential of nanotechnology in a wide range of food applications. While most nanotechnology-derived food products and applications are still at the early stage of research and development, food packaging and nanodelivery systems are relatively closer to be the promising sectors of the food industry. The diverse industrial applications in food and nutrition sciences may include the enhancement of uptake and bioavailability of nutrients and supplements, promotion of food safety and security, innovative tastes and textures, and preservation of quality and freshness. Future developments are limited only by the imagination. However, as novel properties and characteristics pose novel risks, uncertainty and risks of exposure for consumers to free engineered nanomaterials are emerging. Yet little is known about the impact of nanotechnology, especially engineered nanomaterials, on human health. From the food industry and public safety standpoints, it is anticipated that more scientific research in food nanotechnology will be conducted worldwide to fill the knowledge gaps and give more support to regulation and policy development for the safety and health of consumers and the environment.

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Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung, 402, Taiwan, Republic of China

    Chi-Fai Chau

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  1. Chi-Fai Chau
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Correspondence to Chi-Fai Chau .

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Editors and Affiliations

  1. Food and Nutritional Sciences Program,School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China

    Peter Chi Keung Cheung

  2. Dairy Chemistry Department, Sheth M.C. College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India

    Bhavbhuti M. Mehta

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© 2015 Springer-Verlag Berlin Heidelberg

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Chau, CF. (2015). An Introduction to Food Nanotechnology. In: Cheung, P., Mehta, B. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-36605-5_25

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