Nanotechnological Innovations for Dairy Products - Applications from Farm to Fork

Nanotechnological Innovations for Dairy Products: Application from Farm to Fork offers an overview of the prominent, cutting-edge nanotechnology applications throughout the entire dairy supply chain, from farm-level production to consumer consumption. It will explore how nanotechnology can improve milk quality, extend shelf life, enhance nutritional value, and enable controlled release of bioactive compounds. It will also highlight the importance of ethical considerations, consumer acceptance, and transparency in the adoption of nanotechnology in the dairy industry. Written and edited by a team of international experts, Nanotechnological Innovations for Dairy Products: Application from Farm to Fork will guide researchers and industry stakeholders in implementing nanotechnology solutions in their practices and inspire future research and discoveries.

List of contents

1. Introduction to Nanotechnology in Dairy Products: Exploring the Potential
2. Nanomaterials for Enhanced Dairy Farming: Improving Animal Health and Milk Production
3. Nanosensors for Quality Control in Dairy Processing: Ensuring Product Safety and Consistency
4. Nanodelivery Systems for Bioactive Compounds: Enhancing Nutritional Value and Functional Properties
5. Nanoencapsulation Techniques in Dairy Products: Improving Shelf Life and Stability
6. Nanostructured Packaging Materials: Preserving Freshness and Extending Product Life
7. Nanomembranes in Dairy Processing: Separation, Filtration, and Concentration Applications
8. Nanotechnology in Dairy Product Texture and Sensory Attributes: Modulation and Enhancement
9. Nanomaterials for Dairy Product Packaging: Smart and Active Solutions
10. Nanotechnology Innovations in Handling Waste of Dairy Industry
11. Nanotechnology in Dairy Product Authentication and Traceability
12. Safety and Regulatory Considerations for Nanotechnology in Dairy Products
13. Consumer Perception and Acceptance of Nanotechnology in Dairy Products
14. Challenges and Future Directions of Nanotechnology in the Dairy Industry

About the author

Dr. R. Pandiselvam is actively engaged in food engineering research. He received B.Tech Agricultural Engineering in 2010 and M. Tech. (Agricultural Processing & Food Engineering) in 2012 from the Tamil Nadu Agricultural University. After completion of doctorate studies from Tamil Nadu Agricultural University (2015), he has joined ICAR as a scientist (Agricultural Process Engineering) at Central Plantation Crops Research Institute (CPCRI), Kasaragod, India in 2016. Dr. R. Pandiselvam has contributed in design and development of minimal processing machine for tender coconut, continuous type coconut testa removing machine, tender coconut cutting machine and preservation protocol for trimmed tender coconut and also developer/co-developer many value-added food products (viz., Kalpa Krunch, Coconut Flakes, Foam-mat Dried Coconut Milk Powder, Frozen Coconut Delicacy and Matured Coconut Water based Beverages), which are commercialized to many entrepreneurs. Dr. R. Pandiselvam authored more than 180 articles published in the national and international journals of repute. He has been author or co-author of 6 books and 67 book chapters. Dr. R. Pandiselvam is the associate editor of Measurement: Food (Elsevier Journal). He conferred with National Academy of Agricultural Sciences (NAAS) Young Scientist Award 2020, NAAS Associate 2021 and Indian Society of Agricultural Engineers (ISAE)-Distinguished Service Award-2020.
Vandana Chaudhary, Ph.D. is presently working as Assistant Professor in Department of Dairy Technology, College of Dairy Science and Technology, LUVAS, Hisar. She had also worked with ITC (Ready to Eat) Food Division, Gurgaon and Guru Jambheshwar University of Science and Technology, Hisar. Dr. Chaudhary completed her Ph.D in Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, Haryana (India) and her post graduate studies in Food Science and Technology from Chaudhary Charan Singh Haryana Agriculture University, Hisar. Her research interests lie in the area of dairy processing, sustainable packaging solutions, cereals, proteins, functional foods and development of new products. She has published more than 60 research papers/book chapters in national &international journals/books. She has received projects from RKVY, National Livestock Mission and HLDB. She is an active member of Association of Food Scientists and Technologists (AFSTI), Mysore, India.
Dr. Priyanka Kajla is actively engaged in teaching & research in the field of food technology. Dr Kajla is presently serving as an Assistant Professor in the Department of Food Technology, at Guru Jambheshwar University of Science & Technology, Hisar. She completed her doctorate in 2016 from Guru Jambheshwar University of Science & Technology in Food Technology, Hisar. Dr. Kajla post-graduated from Chaudhary Charan Singh Haryana Agriculture University, Hisar. Her area of specialization includes oilseed processing, functional foods, and food packaging. She has published more than 30 research/review articles in journals of national & international repute and more than 20 book chapters. She is a life member of the prestigious Association of Food Scientists and Technologists (AFSTI), Mysore, India.

Product details

• Assisted by: Vandana Chaudhary (Editor), Priyanka Kajla (Editor), Ravi Pandiselvam (Editor)
• Publisher: Elsevier
• Languages: English
• Product format: Paperback / Softback
• Release: 01.01.2026
• EAN: 9780443300028
• ISBN: 978-0-443-30002-8
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General