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Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications.Following a review of the basics, the book goes on to take an in-depth look at processing and engineering, encapsulation and delivery, packaging, crop protection and disease. It highlights the technical, regulatory, and safety aspects of nanotechnology in food science and agriculture, while also considering the environmental impact.A valuable and accessible guide for professionals, novices, and students alike.
List of contents
IntroductionPART I: FundamentalsINTERMOLECULAR INTERACTIONSIntroductionWaterHydrophobic and Hydrophilic InteractionsDispersion InteractionElectrostatic InteractionsSteric Interactions Involving Soluble PolymersEpilogSUPRAMOLECULAR STRUCTURESIntroductionSelf-AssemblyPlant CellsOrganized Self-Assembled StructuresSummaryPART II: Basic ApplicationsNANOTECHNOLOGY IN FOOD PRODUCTIONIntroductionFood ProductionNanotechnology and FoodApplications of Nanotechnology in FoodsConcerns about Using Nanotechnology in Food ProductionPACKAGINGIntroductionReasons to Package Food ProductsPhysical Properties of Packging MaterialsAntimicrobial FunctionalityVisual IndicatorsInformation and Communication TechnologyDiscussionUSING NANOPARTICLES IN AGRICULTURAL AND FOOD DIAGNOSTICSIntroductionBiosensorsTransduction PrinciplesExamples of Biosensors in Which Nanoparticles Are Being UsedFuture ProspectsPART III: Food ApplicationsNANO-FUNCTIONALIZED TECHNIQUES IN CROP AND LIVESTOCK PRODUCTION: IMPROVING FOOD PRODUCTIVITY, TRACEABILITY, AND SAFETYIntroductionSensorsEnzyme Biosensors and DiagnosticsDNA-Based Biosensors and DiagnosticsRadofrequency Identification (RFID)Integrated Nanosensor Networks: Detection and ResponseConclusionsNANOTECHNOLOGIES FOR IMPROVING FOOD QUALITY, SAFETY, AND SECURITYIntroductionImproving Quality, Safety, and Security of Agricultural ProductionImproving Quality, Safety, and Security in Food ProcessingImproving Quality, Safety, and Security in Packaging and DistributionWrapping UpFOOD FUNCTIONALITY AND THE PHYSICS OF BIONANOTECHNOLOGY: SOME EXAMPLES AND CHALLENGESIntroduction: How Are Foods and Bionanotechnology Related?Physics and Structures in Food BionanotechnologyFibrillar StructuresPlate-Like StructuresSpherically Symmetric StructuresBicontinuous Structures in Protein-Polysaccharide SystemsGastronomy and the Nanodomain: Molecular GastronomyConclusionsPRODUCTS AND THEIR COMMERCIALIZATIONIntroductionInvestment in Nanotechnology ResearchInnovations in Food and Agriculture NanotechnologyNanotechnology CommercializationCurrent and Emerging MarketsConclusionsPART IV: Nanotechnology and SocietyTOXICOLOGY OF NANOMATERIALS IN FOODIntroductionWhat Makes Nanomaterials Special?Characterization of Engineered NanomaterialsSafety Assessment of Oral-Exposure Engineered Nanomaterials for Food ApplicationConclusionsNANOMATERIALS IN FOOD AND FOOD CONTACT MATERIALS - POTENTIAL IMPLICATIONS FOR CONSUMER SAFETY AND REGULATORY CONTROLSBackgroundNanomaterials Likely to be Used in Food and Related ApplicationsPotential Consumer Safety ImplicationsCurrent and Projected Applications for FoodImplications for Regulatory FrameworksConclusionsENVIRONMENTAL CONSIDERATIONS OF AND SOCIETAL REACTIONS TO NANOTECHNOLOGY IN THE FOOD SECTORIntroductionLife Cycle of Nanotechnology Food ProductsOccurrence of Engineered Nanoparticles in the EnvironmentHow Should Society Deal with Uncertainty?ConclusionsNANOTECHNOLOGY AND FOOD ALLERGYIntroductionMolecules in Foods Involved in Triggering AllergiesFood Structure, Processing, and Food AllergyImpact of Nanoscale Structures on Allergenic Potential of FoodsConclusionsCOMMUNICATION OF RISKS AND BENEFITS OF NANOTECHNOLOGY: THE ISSUE OF SOCIETAL ACCEPTANCE OF EMERGING TECHNOLOGIESIntroductionScience and Society: Lessons for Nanotechnology Applied to Food ProductionA Short Introduction to the Psychology of Risk-Benefit PerceptionHow do People Form Perceptions of New TechnologiesNanotechnology Communication in the Business ContextConclusionPUBLIC ENGAGEMENT WITH EMERGING ISSUES IN AGRI-FOOD NANOTECHNOLOGYIntroductionWhat Is "Public Engagement"?Evaluating the Effectiveness of Public and Stakeholder EngagementPublic Engagement ExamplesRecommendations for Conducting Public Engagement and Public Consultation ExercisesNANO-ETHICSIntroduction: Historical BackgroundIdentifying and Avoiding Unethical Nanotechnological ProductsEnsuring Ethical Nanotechnological Research, Innovation, and ProductionNano-Ethics as the Questions of the Good Nanotechnology SocietyConclusion: The Ethical Challenge Ahead for the Nano-Agri-Food SectorEVOLVING BEST PRACTICE IN GOVERNANCE POLICY - DEVELOPING CONSUMER CONFIDENCE IN RISK ANALYSIS APPLIED TO EMERGING TECHNOLOGIESIntroductionIntroduction to Food Safety GovernancePotential Innovations to the Risk Analysis Framework as Proposed by SAFE FOODSRisk Analysis and NanotechnologyRecommendations
About the author
Lynn Frewer is a researcher and professor at the University of Wageningen and has worked for the Institute of Food Research in both Norwich and Reading. She is a founding editorial board member of the Journal of Risk Research and on the editorial boards of Environmental Biosafety Research and British Food Journal.
Willem Norde is Professor of Bionanotechnology at Wageningen University and professor of Colloid and Interface Science at the University medical Center Groningen. He has 240 scientific publications and is editor of the book Physical Chemistry of Biological Interfaces (Dekker, 2000), author of Colloids and Interfaces in Life Sciences (Dekker, 2003) and he is member of the editorial board of Colloids and Surfaces B: Biointerfaces.
Arnout Fischer is lecturer and researcher in the Marketing and Consumer Behavior group at Wageningen University. His research focuses on public response to novel food products and technologies. He is particularly interested in seemingly irrational behavior leading to good choices.
Frans Kampers graduated in physics from Einhoven University and now coordinates the bionanotechnology research of Wageningen UR which predominantly is aimed at applications in food. He is also a member of the Executive Board of NanoNextNL, the nanotechnology research programme in the Netherlands, and is often invited to give presentations on nano-technology in food.
Summary
Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications.
Following a review of the basics, the book goes on to take an in-depth look at processing and engineering, encapsulation and delivery, packaging, crop protection and disease. It highlights the technical, regulatory, and safety aspects of nanotechnology in food science and agriculture, while also considering the environmental impact.
A valuable and accessible guide for professionals, novices, and students alike.
Report
"It is a well-designed text that is worth reading by researchers, students, professionals in the agri-food area, and general science readers." ( Science Progress , 1 March 2014)
