Nanotechnology Interventions in Food Packaging and Shelf Life. Este artículo no está disponible.Nanotechnology Interventions in Food Packaging and Shelf Life

Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and nanodevices address aspects of the food industry, such as food safety, food security, and packaging and shelf life.

Nanotechnology Interventions in Food Packaging and Shelf Life shows how nanotechnology has the potential to transform food packaging materials in the future.

Nanotechnology applied to food packaging can increase the shelf life of foods, minimize spoilage, ensure food safety, and repair damaged packaging.

Key Features

• Sheds light on benefits of nanotechnology in the food packaging industry
• Contains information on utilization of nanocellulose and nanofibrils in food packaging
• Provides an overview of nanosensor applications for shelf-life extension of different food materials

This book presents a comprehensive review of new innovations in nanotechnology, packaging, preservation, and processing of food and food products. It serves as a useful tool for food engineers and technologists in the food packaging industry.

Dr. Aamir Hussain Dar is currently working as Assistant Professor in the Department of Food Technology, Islamic University of Science & Technology, Awantipora, J&K, India. He completed his Master’s Degree in Agricultural Processing & Food Engineering from Sam Higginbottom University of Agriculture, Technology and Sciences, formerly Allahabad Agricultural Institute, Allahabad, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr. Aamir has published many peer-reviewed research and review papers in reputed journals. He has also published many book chapters and delivered a number of presentations in many national and international conferences. Dr. Aamir is also serving as editorial board member & reviewer of several journals related to food science & technology. Dr. Aamir has supervised many students at bachelors and masters level

Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. He has published so far 57 peer-reviewed research and review papers, authored/co-authored 30 book chapters, edited five books with Springer, Elsevier & Taylor-Francis. Dr Nayik has also published a textbook on Food Chemistry & Nutrition and has delivered number of presentations in various national and international conferences, seminars, workshops, and webinars. Dr Nayik was shortlisted twice for prestigious Inspire-Faculty Award in 2017 and 2018 from Indian National Science Academy, New Delhi, India. He was nominated for India’s prestigious National Award (Indian National Science Academy Medal for Young Scientists-2019-20). Dr Nayik also fills the roles of editor, associate editor, assistant editor & reviewer for many food science and technology journals. He has received many awards, appreciations and recognitions and holds membership of various International societies & organizations. Dr Nayik is currently editing several book projects in Elsevier, Taylor & Francis, Springer Nature, Royal Society of Chemistry etc.