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Safe processing and packaging of food items is undoubtedly in everyone's interest. Sensors have very important roles in processing and packaging. Accordingly, sensing technologies have gained societal importance. Bio- and nano-sensing technologies for processing and packaging applications have attracted the attention of the scientific community in view of increasing environmental concerns. This edited volume presents a collection of 10 chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items. The first chapter, Sensors for the Food Industry: An Introduction by D. Cozzolino introduces the subject matter of the book to the audience. This chapter starts with the definition of sensors and discusses different types of sensors and data analytics. The second chapter, Bio- and Nanosensors in the Food Industry by Charles Oluwaseun Adetunji, Frank Abimbola Ogundolie, Modupe Doris Ajiboye, John Tsado Mathew, Abel Inobeme, Olotu Titilayo, Olugbemi Tope Olaniyan, Oluwatosin Ademola Ijabadeniyi, Olulope Olufemi Ajayi, Wadazani Dauda and Shakira Ghazanfar, presents more examples of such novel applications related to the preservation, authenticity and safety of food items. The third chapter, Bio-based Sensing: Role of Natural Dyes in Food Freshness Indicators by V. G. Martins, L. G. Santos, V. P. Romani and S. S. Fernandes discusses the different kinds of natural dyes and their applications in food packaging. Chapter 4, Organic–inorganic Hybrid Materials for Active Packaging Applications by P. Wojciechowska presents different methods of synthesis of organic–inorganic hybrid materials and highlights their role for active packaging with examples. Chapter 5, Bio-based and Nanostructured Hybrids for Green and Active Food Packaging by Maria-Nefeli Efthymiou, Erminta Tsouko, Eleni Vlassi, Aristeidis Papagiannopoulos, Apostolis Koutinas and Stergios Pispas presents state-of-the-art applications of natural, bio-based and biodegradable polymeric materials in food packaging. Chapter 6, Smart Food Sensing and IoT Technologies by B. T. W. Putra, and B. Kuswandi presents IoT and artificial intelligence applications for smart sensing. Chapter 7, Nano-engineered Sensors for Food Processing by Charles Oluwaseun Adetunji, Frank Abimbola Ogundolie, Modupe Doris Ajiboye, John Tsado Mathew, Abel Inobeme, Wadazani Dauda, Shakira Ghazanfar, Olotu Titilayo, Olugbemi Tope Olaniyan, Oluwatosin Ademola Ijabadeniyi and Olulope Olufemi Ajayi illustrates the nano-engineered sensor applications with examples. Chapter 8, Nanobiomaterials for Food Packaging Sensor Applications by Charles Oluwaseun Adetunji, Olugbemi Tope Olaniyan, Frank Abimbola Ogundolie, John Tsado Mathew, Abel Inobeme, Olotu Titilayo, Shakira Ghazanfar, Oluwatosin Ademola Ijabadeniyi, Modupe Doris Ajiboye, Olulope Olufemi Ajayi and Wadazani Dauda highlights the applications of biological nanoparticle-based sensors. Chapter 9, Nanotechnology to Detect the Microbial Toxins in Stored Food by Amrita Bhanja, Reetuparna Nanda and Monalisa Mishra presents the applications of nanomaterials for detecting microbial toxins. Chapter 10, Precautionary Measures for Developing Nanosensors for the Food Industry by Sharda Sundaram Sanjay highlights the precautionary measures by summarizing the pros and cons of nanosensor applications for the food industry. The contributors have given their best efforts to bring the sense of completeness to the individual chapters.

I sincerely thank Nicki Dennis, Commissioning Editor, Food Science and Chemistry, at the Royal Society of Chemistry for giving me the opportunity to present this volume to its audience. I also wish to thank Liv Towers, Editorial Assistant, Books, for her support during the different stages. Finally, my grateful thanks go to the expert authors and reviewers for their help.

Ashutosh Kumar Shukla

Prayagraj, India

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