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Nanotechnology in Food Science

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Bio-Nano Interface

Abstract

The approach of nanotechnology has made rapid changes in different fields of science. In food science, this advanced technology improves the system of processing, packaging, storage, transport and further operation of investment and market value. Nanotechnology in food science results in an advantage over conventional and other methods of food processing. The nano based particles and materials increase mechanical strength, barrier properties, help in the detection of pathogens in food and alert the status of food. Its contribution to the food industry is extending globally. Its main role in the food industry also includes the extension of shelf life; reduce deterioration, maintaining quality, and improvement in food value addition. With this novel technology, we expect to supply and fulfil the food requirements of hunger mouths occurring due to the increase in population. It will reduce the wastage of post-harvest loss of agriculture and horticulture produces. Soon in the future, we believe that the rapid development of this technology will handle the safeguarding of food and plays a pivotal role in the development of food science and its related fields.

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Acknowledgments

The authors are grateful to respective institutions for support. Yengkhom Disco Singh is thankful to the honourable Vice Chancellor of Central Agricultural University, Imphal, Manipur, India for providing the facilities.

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Authors and Affiliations

  1. Department of Vegetable Science, College of Horticulture and Forestry, Central Agricultural University, Pasighat, Arunachal Pradesh, India

    Rina Ningthoujam

  2. Department of Botany, School of Applied Sciences, Centurion University of Technology and Management, Bhubaneswar, Odisha, India

    Barsarani Jena, Sabita Pattanayak & Santwona Dash

  3. Environment and Sustainability Department, CSIR-Institute of Minerals and Materials Technology, Bhubaneswar, Odisha, India

    Manasa Kumar Panda & Nabin Kumar Dhal

  4. School of Life Sciences, Sambalpur University, Burla, Sambalpur, Odisha, India

    Rajendra Kumar Behera

  5. Biomaterials and Bioprocessing Research Laboratory, Department of Post Harvest Technology, College of Horticulture and Forestry, Central Agricultural University, Pasighat, Arunachal Pradesh, India

    Yengkhom Disco Singh

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  1. Rina Ningthoujam
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  2. Barsarani Jena
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  7. Nabin Kumar Dhal
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  8. Yengkhom Disco Singh
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Editors and Affiliations

  1. Centre for Biotechnology, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar, Odisha, India

    Manoranjan Arakha

  2. Centre for Biotechnology, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar, Odisha, India

    Arun Kumar Pradhan

  3. Department of Life Science, National Institute of Technology Rourkela, Rourkela, Odisha, India

    Suman Jha

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Ningthoujam, R. et al. (2022). Nanotechnology in Food Science. In: Arakha, M., Pradhan, A.K., Jha, S. (eds) Bio-Nano Interface. Springer, Singapore. https://doi.org/10.1007/978-981-16-2516-9_4

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