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Introduction to Nanofood

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Nano-food Engineering

Part of the book series: Food Engineering Series ((FSES))

Abstract

The book chapter highlights the aspects of the food industries that have been tremendously affected by the nanotechnology. Over a decade, a huge surge of interest has arisen in research and development of food industry using nanotechnology. The idea of nanofood is to have food products in the market with improved safety, enhance nutrition’s, flavor and cost-effective. So far, nanotechnology has already brought drastic changes in the food industry by bringing changes in food cultivation, production, processing, packaging, safety, quality control and food spoilage. Nanotechnology has played a major role in the development of an efficient colloidal system for the proper encapsulation, safety, and delivery of nutraceuticals and functional foods. The antimicrobial property, enhanced heat resistance, increased the shelf life of food, sensing of spoilage, improved agriculture production etc. are some on the advantage of using nanotechnology in the food industry. However, there is a major concern regarding the toxicity and safety issues of nanomaterials and nanoparticles. Thus, there is an urgent need for proper and efficient regulatory norms that will govern the bodies and individuals working on these aspects while dictating the terms for the safety and risk management attached to it. The main aim of the regulatory body will be to make sure that in the end, Nanofood is safe for a human of consumers.

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Acknowledgement

Funding received from the Department of Biotechnology, Government of India under the project “NanoToF: Toxicological evaluation and risk assessment on Nanomaterials in Food” (grant number BT/PR10414/PFN/20/961/2014) and DST SERB Project “Nanosensors for the Detection of Food Adulterants and Contaminants” (grant number EMR/2016/005286) is gratefully acknowledged. Financial assistance by The Gujarat Institute for Chemical Technology (GICT) for the Establishment of a Facility for environmental risk assessment of chemicals and nanomaterials is also acknowledged.

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Authors and Affiliations

  1. Biological and Life Sciences, School of Arts and Sciences, Ahmedabad University, Ahmedabad, Gujarat, India

    Nikita Meghani, Sruja Dave & Ashutosh Kumar

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  1. Nikita Meghani
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  2. Sruja Dave
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  3. Ashutosh Kumar
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Correspondence to Ashutosh Kumar .

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Editors and Affiliations

  1. Food Engineering Department, CSIR-CFTRI, Mysuru, Karnataka, India

    Umesh Hebbar

  2. Faculty of Engineering and the Built Environment, University of Johannesburg, Johannesburg, South Africa

    Shivendu Ranjan

  3. Department of Biotechnology, Institute of Engineering and Technology, Dr. A.P.J. Abdul Kalam Technical University, Lucknow, Uttar Pradesh, India

    Nandita Dasgupta

  4. EPSRC Fellow, Enhanced Composite Centre, School of Aerospace Transport and Manufacturing, Cranfield University, Bedfordshire, UK

    Raghvendra Kumar Mishra

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Meghani, N., Dave, S., Kumar, A. (2020). Introduction to Nanofood. In: Hebbar, U., Ranjan, S., Dasgupta, N., Kumar Mishra, R. (eds) Nano-food Engineering. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-44552-2_1

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