Nanoscience in Food and Agriculture 5

  • Shivendu Ranjan
  • Nandita Dasgupta
  • Eric Lichtfouse

Part of the Sustainable Agriculture Reviews book series (SARV, volume 26)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Vinod Kumar Yata, Bhupesh Chandra Tiwari, Irfan Ahmad
    Pages 1-20
  3. Anup K. Srivastava, Atul Dev, Surajit Karmakar
    Pages 41-79
  4. DH Lohith Kumar, Preetam Sarkar
    Pages 81-121
  5. Divya Arora, Sundeep Jaglan
    Pages 123-138
  6. Atul Dev, Anup K. Srivastava, Surajit Karmakar
    Pages 169-204
  7. Anubhav Kaphle, Navya PN, Akhela Umapathi, Maulick Chopra, Hemant Kumar Daima
    Pages 205-242
  8. Babita Kaundal, Swayamprava Dalai, Subhasree Roy Choudhury
    Pages 243-266
  9. Santosh Kumar Sanivada, Venkata Smitha Pandurangi, Murali Mohan Challa
    Pages 267-307
  10. Govind Sharan Gupta, Rishi Shanker, Alok Dhawan, Ashutosh Kumar
    Pages 309-333
  11. Hassan El-Ramady, Tarek Alshaal, Mohamed Abowaly, Neama Abdalla, Hussein S. Taha, Abdullah H. Al-Saeedi et al.
    Pages 335-363
  12. Back Matter
    Pages 365-366

About this book


This book presents comprehensive reviews on the principles, design and applications of nanomaterials in the food and agriculture sectors. This book is the fifth of several volumes on Nanoscience in Food and Agriculture, published in the series Sustainable Agriculture Reviews.

Nanotechnology, the use of techniques to create nanomaterials, is a rapidly emerging scientific field. Yet nanomaterials are nothing new; they have always occurred in nature. What is new: the methods that allow us to synthesize unprecedented nanomaterials with precisely tailored properties, thus opening the door for many applications in diverse fields.

In particular, the high surface to volume ratio of engineered nanomaterials makes them often more efficient than their natural equivalents. Surprisingly, some nanomaterials even exhibit contrasting properties compared to their macro counterparts. While nanomaterials have been widely commercialized in various sectors, their use in food industries is still slowly emerging and hotly debated.

Findings show that nanomaterials can improve bioavailability and shelf life. Further, by reducing nutrient loss, they are essential to active packaging: packaging systems that help to extend shelf life, monitor freshness, display information on quality, and improve safety and convenience. Nevertheless, the potential toxicity of new nanomaterials should be studied before their use in consumer products.


Nanoemulsions Nanocarriers Milk proteins Nanotechnologies Nanosensors Nanofertilizers Crop production

Editors and affiliations

  • Shivendu Ranjan
    • 1
  • Nandita Dasgupta
    • 2
  • Eric Lichtfouse
    • 3
  1. 1.School of Biosciences and TechnologyVIT UniversityVelloreIndia
  2. 2.School of Biosciences and TechnologyVIT UniversityVelloreIndia
  3. 3.Europole Mediterraneen de l’ArboisCEREGE INRAAix en Provence Cedex 04France

Bibliographic information