Among the most novel and ever-growing approaches to improving the food industry is nanobiotechnology. In this book, the prospective role of nanobiotechnology in food which includes quality control and safety through nanosensors and biosensors, targeted delivery of nutrients, controlled release of nutrients, proteins, antioxidants, and ?avors through encapsulation and enzymatic reactions for food forti?cation of fat-soluble compounds is discussed. Along the chapters of this book, nanobiotechnological techniques are addressed in detail with specific emphasis on food science applications. Features:Discusses nanobiotechnology in food for quality control and safetyCovers food processing and packaging for food safetyExplores the positive role of nanomaterials towards the sustainability of foodProvides efficient, real, and sustainable solutions to pertinent global problemsIncludes case studies and research directions of the nanobiotechnologyThis book is aimed at researchers and graduate students in nanotechnology and food engineering.
