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Table of Contents
Part 1: Processes, material characterization, risks and regulation
1. An overview of the development and applications of nanoscale materials in the food industry
2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals
3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals
4. Regulatory frameworks for food nanotechnologies
5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale
6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications.
Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries
7.Improving food sensory and nutritional quality through nanostructure engineering
8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries
9. Association colloids as delivery systems
10. Fabrication, characterization and properties of food nanoemulsions
11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods
12. Nanocomposite food and beverage packaging materials
13. Electrospun fibers: fabrication, functionalities and potential food industry applications
14. Milk nanotubes: technology and potential applications
15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries.
1. An overview of the development and applications of nanoscale materials in the food industry
2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals
3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals
4. Regulatory frameworks for food nanotechnologies
5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale
6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications.
Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries
7.Improving food sensory and nutritional quality through nanostructure engineering
8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries
9. Association colloids as delivery systems
10. Fabrication, characterization and properties of food nanoemulsions
11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods
12. Nanocomposite food and beverage packaging materials
13. Electrospun fibers: fabrication, functionalities and potential food industry applications
14. Milk nanotubes: technology and potential applications
15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries.