Nanobiotechnology for Food Processing and Packaging 1st Edition

Boldly reimagining how food moves from farm to fork, Nanobiotechnology for Food Processing and Packaging, 1st Edition by Jay Singh, Ravindra Pratap Singh, Ajeet Kumar Kaushik, Charles Oluwaseun Adetunji, and Kshitij Rb Sing delivers a timely, practical guide for the next wave of food innovation.

Discover cutting-edge applications of nanobiotechnology that improve food safety, shelf life, and sensory quality. This authoritative volume balances rigorous science with real-world relevance—covering nanosensors for rapid detection, antimicrobial and barrier nanomaterials for smart packaging, nanoencapsulation for controlled release of nutrients and flavors, plus sustainability-focused strategies to reduce waste across supply chains. Readers will appreciate clear explanations of mechanism, design, and implementation alongside contemporary case studies and regulatory considerations that make the content globally applicable—from India and Asia-Pacific markets to Europe and North America.

Ideal for food technologists, packaging engineers, researchers, postgraduate students, and industry leaders, this book translates complex nanoscience into practical solutions for food processing, quality control, and product differentiation. The multidisciplinary team of authors brings expertise in biotechnology, materials science, and food engineering, ensuring comprehensive coverage of both laboratory innovations and commercial-scale prospects.

Whether you’re designing smarter packaging, advancing food safety programs, or exploring sustainable alternatives, this book equips you with actionable insight and strategic direction. Stay ahead in a rapidly evolving field—add Nanobiotechnology for Food Processing and Packaging, 1st Edition to your professional library today and transform how you approach food innovation.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.