Abstract
Nanotechnology deals with the design and development of organic and inorganic materials at the nanoscale, with tailor-made physical, chemical, and biological properties. Research in nanoscience has revealed potential applications in medical diagnostics and therapeutics for human beings and livestock animals. It has proved its value in molecular computing, energy production, and structural materials. Conversely, food nanotechnology is an emerging field, successfully employed in direct or packaged food products for food quality, food safety, food fortification, sensory improvement, shelf life extension, and food packaging. This novel technology can be applied in the food sector through nanosensors, tracking devices, targeted delivery of essential components, new product development, precision processing, smart packaging, and so on. Nanoscience primarily benefits the development of functional foods, nutraceuticals, standard milk, and other food products. However, several evidences revealed that nanoparticles can enter the food chain and may cause the buildup of toxic contaminants in the food system, which can have a negative influence on human health. This chapter will summarize the present status and future prospects of nanotechnology and its potential applications and limitations in the food industry.
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