Overview

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.

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9780323429801

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Dr. Rosa Busquets is currently working as an Associate Professor in the School of Life Sciences, Pharmacy and Chemistry, Faculty of Health Science Social Care and Education, Kingston University, Penrhyn Road Campus, Kingston upon Thames, United Kingdom. She works toward pushing the barriers of analytical chemistry and achieving significant improvements in monitoring molecules of special environmental relevance. Rosa is a specialist in chromatography-mass spectrometry and in the analysis of complex matrices. She is particularly interested in environmental monitoring and remediation. She carries out research to remove contaminants that pose a major threat to ecosystems due to their toxicity and high mobility and can therefore contaminate fresh water and affect our health. Nanoparticles, pesticides, plastic degradation products, and pharmaceuticals are among these contaminants. xxx About the editors Kumar-BECS-

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