Nanotechnology has the potential to significantly impact food processing . This book summarizes current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry, as well as issues such as safety and regulation. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterization of nanoparticles in food. Part two summarizes the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.
