The proliferation of nanotechnology in agriculture, food processing, storage and distribution has allowed for improvements in safety and nutritional preservation across various stages of processing. This technology has the potential to both improve the quality, safety and sustainability of our food and to offer cost-saving measures for the increase of shareholder profit. Nanotechnology in Food Safety and Sustainability gathers experts from across the globe to offer cutting-edge perspectives on developments in aspects such as pesticide and aflatoxin detection, polymers as nanocarrier agents of bioactive compounds, green technology for the extraction of nanoparticles from natural polymers, the use of fluorescent carbon quantum dots for food safety and more. Unlike existing texts on the subject, Nanotechnology in Food Safety and Sustainability offers a wide-ranging systematic overview of the topic, with a narrowed focus on safety applications, without sacrificing practical guidance. For researchers, industry and policymakers, this book will provide both a historical overview of and actionable guide, including a discussion of legal and regulatory aspects, to the application of nanotechnology in food safety measures.
