Nanotechnology Applications for Food Safety and Quality Monitoring

Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies.

Part I: Nanotechnology Applications for food safety monitoring 1. Nanotechnology applications for food safety: Benefits and Risks 2. Surface-enhanced Raman spectroscopy for food quality and safety monitoring 3. Applications of metal-oxide nanoparticles in food safety 4. Identification and characterization techniques for Engineered Nanomaterials in Food 5. Nanotechnology-based sensors for the rapid detection of foodborne microbes and pathogens 6. Functionalized Porphyrin based nanocomposites as prospective materials for food safety sensors 7. Shellac: a natural lipid polymer for food safety and its quality 8. Detection of food toxins, pathogens and microbes using nanotechnology-based sensors. 9. Nanotechnology and its Applications in Food Industry 10. Nano Sensors for the Detections of Foodborne Pathogens and Toxins 11. Metal-Organic Framework based nanomaterials for opto-eletrochemical detection of food contaminants 12. Nano emulsion-based food quality monitoring

Part II: Nanotechnology Applications for food quality monitoring 13. Nanotechnology: a new approach to advanced food packaging 14. Nanotechnology applications for quality determination of RTE and packaged food 15. Nanotechnology-based sensors for shelf-life determination of food materials 16. Nanotechnology Applications in Food Packaging 17. Applications of Nanotechnology in Food Sensing and Food Packaging 18. Quality Assurance of Packaged Food Using Nanotechnology 19. Application of silica-based nanocomposites for the preservation of post-harvest produce 20. Biodegradable polymers and silica nanoparticles: Applications in food packaging 21. Role of Nanotechnology in Food Supply Chain 22. Nanoencapsulation of antimicrobial agents and antimicrobial effect of silver nanoparticles 23. Nanotechnology applications for food traceability 24. Applications of Nanotechnology in Food Sector: Boons and Banes

Arun Sharma is an assistant professor in the Department of Food Engineering at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM) under the Ministry of Food Processing Industries (MoFPI), Government of India, in Haryana, India. His research interests focus on nanoparticle-based nanosensors for food safety and the development of sensor technologies for food safety and quality monitoring. For the past eight years, he has been involved in teaching and research, including overseeing two projects on nanoparticle synthesis from fruit peel extracts.
P.S. Vijayakumar is a Scientist at the Institute of Nano Science and Technology (INST) in Punjab, India, has research interests in nanoscience and technology, and has postdoctoral research experience in nanoscience at reputed labs in India and Taiwan. He was a visiting scientist at the National Institute for Occupational Safety and Health in the United States and has several patents and awards, including Elsevier's Outstanding Reviewer Award, and was a finalist in the Swiss Young Researcher Idea Competition. He is known for his contribution to the development of targeted agricultural inputs with nanotechnology.
Pramod K Prabhakar is an Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM) under the Ministry of Food Processing Industries (MoFPI), Government of India, in Haryana, India and has research interests in nanotechnology-based food safety and quality monitoring, novel food processing technologies, fish quality evaluation, transport phenomena, process modeling, and food functionalization.
Ritesh Kumar is a principal scientist with Central Scientific Instruments Organisation (CSIR) in Chandigarh, India and a Royal Society-Newton Fellow at the University of Hertfordshire in the United Kingdom. His research interests include the study of chemical space of odorants using machine learning, and designing optimization algorithms for odor source localization, electronic nose, and tongue system development. He has worked on various government and industry sponsored projects and consulted startups like Rymo Technologies and Food Pairing NV. He has also worked with TATA Consumer Products Ltd. to model taste and smell.