Handbook of Food Nanotechnology

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)- A top reviewer in the field of agricultural and biological sciences by Publons.

• Section 1: Application of nanotechnology in food processing1. Nanofluid thermal processing2. Nanofilteration3. Nanosorbents and nano-porous materialsSection 2: Application of nanotechnology in food ingredients4. Nanoemulsions and nano-sized ingredients for food formulations5. Nanoencapsulation of food ingredients6. Enhancing the bioavailability of nutrients by nano-delivery systemsSection 3: Application of nanotechnology in food quality and safety7. Metal nanoparticles as antimicrobial agents8. Nano-based aptasensors for detection of food contaminants9. Nanoparticles for checking adulteration/spoilage of food productsSection 4: Application of nanotechnology in food packaging10. Nanoparticles for bioactive food packaging11. Reinforced nanocomposites for food packagingSection 5: Characterization and safety of food nanomaterials12. Characterization and analysis of nano-materials in foods13. Safety and regulatory issues of nano-materials in foods