Dorothy Green

Food Science and Food Microbiology: Applied Nanotechnology Dorothy Green

Food science is a multi-disciplinary field which involves chemistry, microbiology, biochemistry, nutrition and engineering to solve real life problems associated with food systems. The study of organisms which inhibit, contaminate or create food is termed as food microbiology. Nanotechnology is an upcoming field of engineering which deals with creation of functional systems at a molecular level. It has a wide variety of applications in the fields of food science and food microbiology. A few of its applications are targeted delivery systems, nanosensors and metal oxide nanoparticles. Targeted delivery systems using nanoencapsulation are found to increase the bioavailability of bioactive compounds. Metal oxide nanoparticles are used to increase the shelf life of food as they have antimicrobial properties. Nanosensors are being used extensively for detection of pathogens and other contaminants. Nanotechnology is also employed to replace non-biodegradable plastic packaging materials with environment friendly solutions. This book traces the progress of this field and highlights some of its key concepts and applications. From theories to research to practical applications, case studies related to all contemporary topics of relevance to food science and food microbiology have been included in it. A number of latest researches have been included in this book to keep the readers up-to-date with the global concepts in this area of study.