23. Nanotechnology in the Food Sector

  1. James G. Brennan MSc FIFST2 and
  2. Dr. Alistair S. Grandison3
  1. Christopher J. Kirby

Published Online: 12 DEC 2011

DOI: 10.1002/9783527634361.ch23

Food Processing Handbook, Second Edition

Food Processing Handbook, Second Edition

How to Cite

Kirby, C. J. (2011) Nanotechnology in the Food Sector, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch23

Editor Information

  1. 2

    16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom

  2. 3

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Author Information

  1. Pharmaterials Ltd., Unit B, 5 Boulton Road, Reading RG2 0NH, UK

Publication History

  1. Published Online: 12 DEC 2011
  2. Published Print: 16 NOV 2011

ISBN Information

Print ISBN: 9783527324682

Online ISBN: 9783527634361



  • micelles;
  • vesicles;
  • antioxidants;
  • antimicrobial agents;
  • nanocomposites;
  • functional food ingredients;
  • nanoemulsions;
  • nanoparticulates;
  • targeting;
  • lipids;
  • micronutrients


This chapter contains sections titled:

  • Introduction

  • The Driving Force for Nanotechnology Development

  • Manufacture of Nanosystems: General Principles

  • Nanotechnology and Food

  • Delivery Systems for Functional Food Ingredients

  • Application of Nanotechnology in Food Packaging and Other Contact Surfaces

  • Other Areas of Application

  • Potential Health and Safety Concerns Involved with Ingestion of Nanoparticulates

  • Regulatory Aspects

  • Recent Initiatives

  • References