Nanotechnology in Food Industry

Several advances in the scientific, industrial, and food sectors are majorly due to the progression in nanotechnology. As the demand for nanoparticles has grown in a number of food science fields, including food packaging, food safety, food processing, functional foods, food microbiology, the identification of foodborne pathogens, and extending the shelf life of food or its components, and applications for nanotechnology have emerged. The potential of nanoparticles in the food sector to secure customer acceptance of groceries with improved functional properties and to give consumers safe, contamination-free food is highlighted in this chapter. A brief discussion was held regarding specific uses of nanotechnology in relation to organoleptic qualities, and food nutritional value along with certain safety and regulatory concerns with food products that have undergone nanoprocessing. Future developments of nano-based enterprises will be more sustainable if researchers, scientists, technologists, industrialists, educators, and environmentalists work together. Furthermore, one can assess the significance of nanotechnology in the processing of food. By considering its contribution to enhancing the following aspects of food, nutritional value, flavor, appearance, texture and also the shelf life. The truth is that, astonishingly, nanotechnology has a profound impact on all of the aforementioned as well as changing food significantly and imparting better qualities.