Nanotechnologies in Food
Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.
Nanotechnologies in Food, The Royal Society of Chemistry, 2017.
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Table of contents
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CHAPTER 1: Nanotechnologies in Food: What, Why and How?p1-19ByQasim Chaudhry;Qasim ChaudhryInstitute of Food Science and Innovation, University of ChesterParkgate RoadChester CH1 4BJUK[email protected]Search for other works by this author on:Richard Watkins;Richard WatkinsDefra, National Agri-Food Innovation CampusSand Hutton, York YO41 1LZUKSearch for other works by this author on:Laurence CastleLaurence CastleFormerly, The Food & Environment Research AgencyYorkUKSearch for other works by this author on:
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CHAPTER 2: The Devil is in the Definitionp20-38ByHubert RauscherHubert RauscherSearch for other works by this author on:
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CHAPTER 3: Acceptance of Agri-Food Nanotechnology: Insights from the Evolution of Food Technology, Novel Foods and the Psychology of Novel Food Acceptance and Evidence from Present Researchp39-59ByNidhi Gupta;Nidhi GuptaCentre for Environmental Policy, Imperial College London, South Kensington CampusLondonSW7 1NAUK[email protected]Search for other works by this author on:Lynn Frewer;Lynn FrewerNewcastle University, Agriculture, Food and Rural DevelopmentNewcastle upon TyneNE1 7RUUK[email protected]Search for other works by this author on:Arnout FischerArnout FischerWageningen University, Marketing and Consumer Behaviour GroupPostbus 81306700 EWWageningenThe NetherlandsSearch for other works by this author on:
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CHAPTER 4: Public Perceptions of Nanotechnologies: Lessons from Genetically Modified Foodsp60-80ByTim RadfordTim RadfordFreelance journalist and, formerly science editor of The Guardian newspaperUKSearch for other works by this author on:
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CHAPTER 5: Natural and Processed Food Nanostructuresp81-96ByAn-I. YehAn-I. YehGraduate Institute of Food Science and Technology, National Taiwan University1 Roosevelt Road, Section 4TaipeiTaiwan[email protected]Search for other works by this author on:
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CHAPTER 6: Supplement Delivery at the Nanoscalep97-117ByThanida Chuacharoen;Thanida ChuacharoenDepartment of Biological and Agricultural Engineering, Louisiana State University and LSU AgCenter149 E. B. Doran BuildingBaton RougeLA 70803USA[email protected]Search for other works by this author on:Cristina M. SabliovCristina M. SabliovDepartment of Biological and Agricultural Engineering, Louisiana State University and LSU AgCenter149 E. B. Doran BuildingBaton RougeLA 70803USA[email protected]Search for other works by this author on:
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CHAPTER 7: Nanotechnology in Food Packagingp118-142BySusana Addo Ntim;Susana Addo NtimCenter for Food Safety and Applied Nutrition, United States Food and Drug Administration5001 Campus DriveCollege ParkMD 20740USA[email protected]Search for other works by this author on:Gregory O. NoonanGregory O. NoonanCenter for Food Safety and Applied Nutrition, United States Food and Drug Administration5001 Campus DriveCollege ParkMD 20740USA[email protected]Search for other works by this author on:
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CHAPTER 8: Nanomaterials in Food Products: A New Analytical Challengep143-177ByTimothy V. Duncan;Timothy V. DuncanUS Food and Drug Administration, Center for Food Safety and Applied NutritionBedford ParkIllinoisUSA[email protected]Search for other works by this author on:Gurmit SinghGurmit SinghFood Research Division, Bureau of Chemical Safety, Health CanadaOttawaCanadaSearch for other works by this author on:
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CHAPTER 9: Potential Benefits and Market Drivers for Nanotechnology in the Food Sectorp178-199ByRichard CanadyRichard CanadySearch for other works by this author on:
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CHAPTER 10: Engineered Nanoparticles and Food: Exposure, Toxicokinetics, Hazards and Risksp200-227ByWim H. de Jong;Wim H. de JongNational Institute for Public Health and the EnvironmentPO Box 13720 BA BilthovenThe Netherlands[email protected]Search for other works by this author on:Agnes G. Oomen;Agnes G. OomenNational Institute for Public Health and the EnvironmentPO Box 13720 BA BilthovenThe Netherlands[email protected]Search for other works by this author on:Lang Tran;Lang TranInstitute of Occupational MedicineResearch Avenue NorthRiccarton, Edinburgh EH14 4APUKSearch for other works by this author on:Qasim Chaudhry;Qasim ChaudhryInstitute of Food Science & Innovation, University of ChesterParkgate Road, Chester CH1 4BJUKSearch for other works by this author on:David E. LefebvreDavid E. LefebvreFood Directorate, Health CanadaOttawaOntarioK1A 0K9CanadaSearch for other works by this author on:
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CHAPTER 11: Infinitesimal Ingredients: An Analysis of the Regulatory Dimensions of Nanotechnologies in Foods and Food Contact Materialsp228-251ByA. Gergely;A. GergelyDirector, EHS Regulatory, Steptoe & Johnson LLPAvenue Louise 4891050BrusselsBelgium[email protected]Search for other works by this author on:D. M. Bowman;D. M. BowmanAssociate Professor, Sandra Day O’Connor College of Law and the School for the Future of Innovation in Society, Arizona State University1100 S. McAllister AveTempeAZ 85004USASearch for other works by this author on:Q. ChaudhryQ. ChaudhryProfessor of Food Safety and Innovation, Institute of Food Science & Innovation, University of ChesterParkgate RoadChesterCH1 4BJUKSearch for other works by this author on:
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CHAPTER 12: Nanotechnologies in Food: The Knowns, Unknowns, and Unknown Unknownsp252-273ByQasim Chaudhry;Qasim ChaudhryInstitute of Food Science & Innovation, University of ChesterParkgate RoadChester CH1 4BJUK[email protected]Search for other works by this author on:Richard Watkins;Richard WatkinsDefra, National Agri-Food Innovation CampusSand HuttonYorkYO41 1LZUKSearch for other works by this author on:Laurence CastleLaurence CastleFormerly, The Food & Environment Research AgencyYorkUKSearch for other works by this author on:
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