Emerging Nanotechnologies in Food Science presents the current knowledge and latest
developments in food nanotechnology taking a multidisciplinary approach to provide a broad and
comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline
that is fast-growing and evolving. The discipline continues to benefit from advances in
materials and food sciences and has enormous scientific and economic potential. The book
presents nano-ingredients and engineered nanoparticles developed to produce technologically
improved food from both food science and engineering perspectives. In addition subsequent
chapters offer a review of recent outstanding inventions in food nanotechnology and legal
considerations for the protection of intellectual property in this area. With its
multidisciplinary team of contributors this book serves as a reference book for the
ever-growing food nanotechnology science.
