Advancements in Nanotechnology for Food and Packaging
- 1st Edition - November 27, 2024
- Latest edition
- Editors: Tabli Ghosh, Swarup Roy, Łukasz Łopusiewicz
- Language: English
Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors,… Read more
Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more.
This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.
- Discusses several applications of nanotechnology in the food industry, including flavoring, enhancement of shelf life, improved food storage, and more
- Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano additives
- Features case studies demonstrating how nanotechnology is being used in today's food industry
Academic and industrial researchers interested in nanomaterials applications in the food industry
CHAPTER 1 Introduction to Nanotechnology in Food Science
1.1 Introduction
1.2 Nanotechnology and Food Applications
1.3 Nanotechnology in Food Safety and Quality
1.4 Nanotechnology in Food Packaging
1.5 Nanotechnology in Functional Foods
1.6 Nanotechnology in Food Processing
1.7 Nanotechnology in Food Additives
1.8 Regulatory and Safety Considerations
1.9 Future Directions
CHAPTER 2 Nanotechnology in Food Processing
2.1 Introduction
2.2 Nanotechnology in Food Manufacturing
2.3 Nano-encapsulation for Functional Foods
2.4 Nanotechnology in Food Preservation
2.5 Applications of Nanotechnology in Food Processing
2.6 Nano-modification of Food Properties
2.7 Challenges and Barriers
2.8 Regulatory and Safety Issues
2.9 Future Perspectives
CHAPTER 3 Nanomaterials in Food Packaging
3.1 Introduction
3.2 Types of Nanomaterials
3.3 Nanocomposites for Food Packaging
3.4 Applications in Packaging
3.5 Smart and Intelligent Packaging
3.6 Biodegradable Packaging
3.7 Sustainability and Environmental Impact
3.8 Challenges in Nanomaterial Application
3.9 Safety Concerns and Regulatory Framework
3.10 Future Directions
CHAPTER 4 Nanotechnology in Food Safety
4.1 Introduction
4.2 Nanotechnology in Foodborne Pathogen Detection
4.3 Nanomaterials for Antimicrobial Food Packaging
4.4 Nano-sensors for Food Quality Control
4.5 Nanotechnology in Food Preservation
4.6 Toxicology and Safety Considerations
4.7 Regulatory and Legal Framework
4.8 Challenges and Future Perspectives
CHAPTER 5 Nanotechnology in Functional Food Development
5.1 Introduction
5.2 Bioactive Compounds in Functional Foods
5.3 Nanotechnology in Functional Food Delivery Systems
5.4 Nanoencapsulation of Bioactive Compounds
5.5 Nanotechnology in Nutrient Delivery and Absorption
5.6 Health Benefits of Nanotechnology in Functional Foods
5.7 Toxicological Considerations and Safety
5.8 Regulatory and Ethical Concerns
5.9 Future Directions in Functional Food Development
CHAPTER 6 Nanotechnology in Functional Food Developments
6.1 Introduction
6.2 Bioactive Compounds in Functional Food Development
6.2.1 Phenolic Compounds
6.2.2 Flavonoids
6.2.3 Tannins
6.2.4 Carotenoids
6.2.5 Terpenoids
6.2.6 Probiotics
6.3 Nanotechnology in Functional Food Developments
6.3.1 Liposomes
6.3.2 Micelles
6.3.3 Nanoencapsulation
6.3.4 Emulsion (Micro and Nano)
6.3.5 Solid Lipid Nanoparticles
6.3.6 Protein Nanoparticles
6.4 Toxicology
6.5 Safety
6.6 Conclusion
CHAPTER 7 Nanotechnology in Food Safety
7.1 Introduction
7.2 Overview of Microbiological Risks in Food Production
7.3 General Considerations of Using Nanomaterials in Food Production
7.4 Antimicrobial Properties of Nanomaterials
7.5 Antimicrobial Films for Food Packaging
7.6 Bacteriophages as Nanomaterials
7.7 Food Monitoring
7.8 Smart Packaging and Nanosensors
7.9 Nanotechnology in Disinfection of Production Lines
7.10 Limitations of Using Nanomaterials in Food Safety
7.11 Conclusions and Future Directions
CHAPTER 8 Nanocomposites in Food Packaging
8.1 Introduction
8.2 Nanomaterials and Nanofillers
8.2.1 Clays and Silicates
8.2.2 Cellulose-Based Nanomaterials
8.2.3 Bacterial Cellulose
8.2.4 Carbon Nanotubes
8.2.5 Starch Nanocrystals
8.2.6 Chitin Nanocrystals
8.2.7 Protein Nanoparticles
8.2.8 Inorganic Nanoparticles
8.3 Nanocomposite Materials
8.3.1 Polymer Nanocomposites
8.3.2 Nonpolymer-Based Nanocomposites
8.4 Polymeric Nanocomposites for Food Packaging Applications
8.4.1 Antimicrobial Nanocomposite
8.4.2 Polymeric Nanocomposite-Based Oxygen-Scavenging Films
8.4.3 Edible Nanocomposites
8.4.4 Biodegradable Nanocomposites
8.4.5 Active Nanocomposites
8.5 Safety Aspects and Future Prospects
CHAPTER 9 Anticaking Agents and Colorants for Food Products
9.1 Introduction
9.2 Food Additives
9.2.1 Classification
9.2.2 Effects of Food Additives
9.2.3 Uses of Food Additives
9.3 Anticaking Agents
9.3.1 Types
9.3.2 Effects on Human Health
9.3.3 Functions of Various Anticaking Agents
9.3.4 Use of Anticaking Agents in Food Products
9.4 Food Colorants
9.4.1 Purpose of Food Coloring
9.4.2 Regulation of Colorant Usage
9.4.3 Classification of Food Colorants
9.4.4 Food Colorants on Health Aspects
9.5 International Numbering System for Anticaking Agents and Colorants
9.6 Summary and Future Perspective
CHAPTER 10 Fabrication of Functional Nanomaterials from Food Waste
10.1 Introduction
10.2 Food Waste and Its Potential as an Agent for Nanomaterial Fabrication
10.3 Pretreatment of Food Waste for Green Synthesis
10.3.1 Thermal Pretreatment
10.3.2 Mechanical Pretreatment
10.3.3 Chemical Pretreatment
10.3.4 Biological Pretreatment
10.3.5 Emerging Pretreatment Techniques
10.4 Nanomaterial Fabrication/Synthesis Techniques
10.4.1 Food Waste Extract as a Biological Reagent for Nanomaterial Synthesis from a Precursor
10.4.2 Food Waste as the Precursor for Nanomaterial Synthesis
10.4.3 Food Waste-Derived Biopolymer and Bioplastics for Nanomaterial Synthesis
10.5 Characterization and Analysis of Nanomaterials
10.5.1 Characterization Methods
10.6 Applications of Food Waste-Derived Nanomaterials
10.7 Conclusion
CHAPTER 11 Nanoencapsulation and Nanocarriers: Edible Food Packaging
11.1 Introduction
11.2 Materials for Nanoencapsulation in Food Packaging
11.2.1 Polysaccharide in Nanoencapsulation
11.2.2 Lipids in Nanoencapsulation
11.2.3 Proteins in Nanoencapsulation
11.3 Nanoencapsulation Techniques in Edible Packaging
11.3.1 Comparison Between Nanoencapsulation Techniques
11.4 Applications of Nanoencapsulation in Edible Food Packaging
11.5 Controlled Release Systems in Edible Packaging
11.6 Nanocarriers for Nutrient Delivery in Edible Packaging
11.7 Interactions Between Nanoencapsulated Materials and Food Components
11.8 Safety Considerations of Nanomaterials in Edible Packaging
11.9 Environmental Impact and Sustainability of Nanoencapsulated Packaging
11.10 Challenges, Future Perspectives, and Trends
CHAPTER 12 Nanotechnology in Edible Films and Coatings
12.1 Introduction
12.2 Classification of Edible Films and Coatings
12.2.1 Nanofillers
12.2.2 Biopolymers
12.3 Role of Nanoparticles in Edible Films
12.3.1 Antimicrobial Properties
12.3.2 Mechanical Properties
12.3.3 Moisture and Gas Barrier Properties
12.3.4 Thermal Properties
12.4 Current Status of Edible Food Packaging Using Nanotechnology
12.4.1 Intelligent Packaging
12.4.2 Active Packaging
12.4.3 Smart Packaging
12.4.4 Biodegradable Packaging
12.4.5 Sustainable Packaging
12.5 Fabrication of Nanoparticle-Integrated Edible Films and Coatings
12.5.1 Edible Films Preparation
12.5.2 Edible Coatings
12.6 Application of Edible Films
12.7 Application of Edible Coating
12.8 Conclusion and Future Perspective
CHAPTER 13 Nanotechnology in Sustainable Food Packaging
13.1 Introduction
13.2 Properties of Nanoparticles
13.2.1 Physical Properties
13.2.2 Thermal Properties
13.2.3 Catalytic Properties
13.3 Types of Nanoparticles
13.3.1 Inorganic Nanoparticles
13.3.2 Organic Nanoparticles
13.4 Various Nanomaterials Used in Food Packaging
13.4.1 Nanocellulose
13.4.2 Nanostarch
13.4.3 Chitosan Nanoparticles
13.4.4 Protein-Based Nanoparticles
13.4.5 Carbon-Based Nanomaterials
13.4.6 Metallic Nanoparticles
13.4.7 Nanoclay
13.5 Synthesis of Nanoparticles
13.5.1 Top-Down Approaches
13.5.2 Bottom-Up Approaches
13.6 Antimicrobial Activity of Nanoparticles
13.7 Applications of Nanomaterial-Based Food Packaging
13.7.1 Improved Packaging
13.7.2 Active Packaging
13.7.3 Intelligent/Smart Packaging
13.7.4 Oxygen Scavenging Packaging
13.7.5 Nano-Based Sensors in Food Packaging
13.7.6 Nano-Coatings
13.7.7 Nanolaminates
13.7.8 Micro-Packaging
13.7.9 Package with Built-in Heating and Cooling
13.8 Public Acceptance
13.9 Toxicological Effects for Nanoparticles in Food Packaging
13.10 Nanotechnology in Food Regulation
13.11 Conclusion
CHAPTER 14 Nanotechnology in Antimicrobial Packaging
14.1 Introduction
14.2 Antimicrobial Food Packaging
14.3 Types of Nanostructures
14.3.1 Nanoparticles
14.3.2 Organic Nanoparticles
14.3.3 Inorganic Nanomaterials
14.3.4 Carbon-Based Nanomaterials
14.3.5 Nanoliposomes
14.3.6 Nanoemulsions
14.3.7 Carbon Nanotubes
14.3.8 Nanoclays
14.3.9 Nano Hydrogels
14.4 Antimicrobial Mechanism of Nanomaterials
14.5 Fabrication of Nanomaterials
14.5.1 Top-Down Approach
14.5.2 Ball Milling Technique
14.5.3 Bottom-Up Approach
14.6 Applications of Nanotechnology in Antimicrobial Food Packaging
14.6.1 Food Packaging
14.6.2 Active Packaging
14.6.3 Smart Packaging
14.7 Consumer Perspectives on Antimicrobial Food Packaging
14.8 Challenges, Safety Aspects, and Future Prospects
14.9 Conclusion
CHAPTER 15 Nanotechnology in Gas-Scavenging Additives
15.1 Introduction
15.2 Methods of Gas Scavenging/Absorption
15.2.1 Ethylene
15.2.2 Oxygen
15.2.3 Carbon Dioxide
15.3 Gas-Scavenging Materials and Their Mechanisms
15.3.1 Oxygen-Scavenging Materials
15.3.2 Ethylene-Scavenging Materials
15.3.3 Carbon Dioxide Scavenging Materials
15.4 Applications of Gas-Scavenging Systems on Food Products
15.4.1 Oxygen-Scavenging Systems
15.4.2 Ethylene-Scavenging Systems
15.4.3 Carbon Dioxide Scavenging Materials
15.5 Challenges and Future Perspectives
15.6 Conclusions
1.1 Introduction
1.2 Nanotechnology and Food Applications
1.3 Nanotechnology in Food Safety and Quality
1.4 Nanotechnology in Food Packaging
1.5 Nanotechnology in Functional Foods
1.6 Nanotechnology in Food Processing
1.7 Nanotechnology in Food Additives
1.8 Regulatory and Safety Considerations
1.9 Future Directions
CHAPTER 2 Nanotechnology in Food Processing
2.1 Introduction
2.2 Nanotechnology in Food Manufacturing
2.3 Nano-encapsulation for Functional Foods
2.4 Nanotechnology in Food Preservation
2.5 Applications of Nanotechnology in Food Processing
2.6 Nano-modification of Food Properties
2.7 Challenges and Barriers
2.8 Regulatory and Safety Issues
2.9 Future Perspectives
CHAPTER 3 Nanomaterials in Food Packaging
3.1 Introduction
3.2 Types of Nanomaterials
3.3 Nanocomposites for Food Packaging
3.4 Applications in Packaging
3.5 Smart and Intelligent Packaging
3.6 Biodegradable Packaging
3.7 Sustainability and Environmental Impact
3.8 Challenges in Nanomaterial Application
3.9 Safety Concerns and Regulatory Framework
3.10 Future Directions
CHAPTER 4 Nanotechnology in Food Safety
4.1 Introduction
4.2 Nanotechnology in Foodborne Pathogen Detection
4.3 Nanomaterials for Antimicrobial Food Packaging
4.4 Nano-sensors for Food Quality Control
4.5 Nanotechnology in Food Preservation
4.6 Toxicology and Safety Considerations
4.7 Regulatory and Legal Framework
4.8 Challenges and Future Perspectives
CHAPTER 5 Nanotechnology in Functional Food Development
5.1 Introduction
5.2 Bioactive Compounds in Functional Foods
5.3 Nanotechnology in Functional Food Delivery Systems
5.4 Nanoencapsulation of Bioactive Compounds
5.5 Nanotechnology in Nutrient Delivery and Absorption
5.6 Health Benefits of Nanotechnology in Functional Foods
5.7 Toxicological Considerations and Safety
5.8 Regulatory and Ethical Concerns
5.9 Future Directions in Functional Food Development
CHAPTER 6 Nanotechnology in Functional Food Developments
6.1 Introduction
6.2 Bioactive Compounds in Functional Food Development
6.2.1 Phenolic Compounds
6.2.2 Flavonoids
6.2.3 Tannins
6.2.4 Carotenoids
6.2.5 Terpenoids
6.2.6 Probiotics
6.3 Nanotechnology in Functional Food Developments
6.3.1 Liposomes
6.3.2 Micelles
6.3.3 Nanoencapsulation
6.3.4 Emulsion (Micro and Nano)
6.3.5 Solid Lipid Nanoparticles
6.3.6 Protein Nanoparticles
6.4 Toxicology
6.5 Safety
6.6 Conclusion
CHAPTER 7 Nanotechnology in Food Safety
7.1 Introduction
7.2 Overview of Microbiological Risks in Food Production
7.3 General Considerations of Using Nanomaterials in Food Production
7.4 Antimicrobial Properties of Nanomaterials
7.5 Antimicrobial Films for Food Packaging
7.6 Bacteriophages as Nanomaterials
7.7 Food Monitoring
7.8 Smart Packaging and Nanosensors
7.9 Nanotechnology in Disinfection of Production Lines
7.10 Limitations of Using Nanomaterials in Food Safety
7.11 Conclusions and Future Directions
CHAPTER 8 Nanocomposites in Food Packaging
8.1 Introduction
8.2 Nanomaterials and Nanofillers
8.2.1 Clays and Silicates
8.2.2 Cellulose-Based Nanomaterials
8.2.3 Bacterial Cellulose
8.2.4 Carbon Nanotubes
8.2.5 Starch Nanocrystals
8.2.6 Chitin Nanocrystals
8.2.7 Protein Nanoparticles
8.2.8 Inorganic Nanoparticles
8.3 Nanocomposite Materials
8.3.1 Polymer Nanocomposites
8.3.2 Nonpolymer-Based Nanocomposites
8.4 Polymeric Nanocomposites for Food Packaging Applications
8.4.1 Antimicrobial Nanocomposite
8.4.2 Polymeric Nanocomposite-Based Oxygen-Scavenging Films
8.4.3 Edible Nanocomposites
8.4.4 Biodegradable Nanocomposites
8.4.5 Active Nanocomposites
8.5 Safety Aspects and Future Prospects
CHAPTER 9 Anticaking Agents and Colorants for Food Products
9.1 Introduction
9.2 Food Additives
9.2.1 Classification
9.2.2 Effects of Food Additives
9.2.3 Uses of Food Additives
9.3 Anticaking Agents
9.3.1 Types
9.3.2 Effects on Human Health
9.3.3 Functions of Various Anticaking Agents
9.3.4 Use of Anticaking Agents in Food Products
9.4 Food Colorants
9.4.1 Purpose of Food Coloring
9.4.2 Regulation of Colorant Usage
9.4.3 Classification of Food Colorants
9.4.4 Food Colorants on Health Aspects
9.5 International Numbering System for Anticaking Agents and Colorants
9.6 Summary and Future Perspective
CHAPTER 10 Fabrication of Functional Nanomaterials from Food Waste
10.1 Introduction
10.2 Food Waste and Its Potential as an Agent for Nanomaterial Fabrication
10.3 Pretreatment of Food Waste for Green Synthesis
10.3.1 Thermal Pretreatment
10.3.2 Mechanical Pretreatment
10.3.3 Chemical Pretreatment
10.3.4 Biological Pretreatment
10.3.5 Emerging Pretreatment Techniques
10.4 Nanomaterial Fabrication/Synthesis Techniques
10.4.1 Food Waste Extract as a Biological Reagent for Nanomaterial Synthesis from a Precursor
10.4.2 Food Waste as the Precursor for Nanomaterial Synthesis
10.4.3 Food Waste-Derived Biopolymer and Bioplastics for Nanomaterial Synthesis
10.5 Characterization and Analysis of Nanomaterials
10.5.1 Characterization Methods
10.6 Applications of Food Waste-Derived Nanomaterials
10.7 Conclusion
CHAPTER 11 Nanoencapsulation and Nanocarriers: Edible Food Packaging
11.1 Introduction
11.2 Materials for Nanoencapsulation in Food Packaging
11.2.1 Polysaccharide in Nanoencapsulation
11.2.2 Lipids in Nanoencapsulation
11.2.3 Proteins in Nanoencapsulation
11.3 Nanoencapsulation Techniques in Edible Packaging
11.3.1 Comparison Between Nanoencapsulation Techniques
11.4 Applications of Nanoencapsulation in Edible Food Packaging
11.5 Controlled Release Systems in Edible Packaging
11.6 Nanocarriers for Nutrient Delivery in Edible Packaging
11.7 Interactions Between Nanoencapsulated Materials and Food Components
11.8 Safety Considerations of Nanomaterials in Edible Packaging
11.9 Environmental Impact and Sustainability of Nanoencapsulated Packaging
11.10 Challenges, Future Perspectives, and Trends
CHAPTER 12 Nanotechnology in Edible Films and Coatings
12.1 Introduction
12.2 Classification of Edible Films and Coatings
12.2.1 Nanofillers
12.2.2 Biopolymers
12.3 Role of Nanoparticles in Edible Films
12.3.1 Antimicrobial Properties
12.3.2 Mechanical Properties
12.3.3 Moisture and Gas Barrier Properties
12.3.4 Thermal Properties
12.4 Current Status of Edible Food Packaging Using Nanotechnology
12.4.1 Intelligent Packaging
12.4.2 Active Packaging
12.4.3 Smart Packaging
12.4.4 Biodegradable Packaging
12.4.5 Sustainable Packaging
12.5 Fabrication of Nanoparticle-Integrated Edible Films and Coatings
12.5.1 Edible Films Preparation
12.5.2 Edible Coatings
12.6 Application of Edible Films
12.7 Application of Edible Coating
12.8 Conclusion and Future Perspective
CHAPTER 13 Nanotechnology in Sustainable Food Packaging
13.1 Introduction
13.2 Properties of Nanoparticles
13.2.1 Physical Properties
13.2.2 Thermal Properties
13.2.3 Catalytic Properties
13.3 Types of Nanoparticles
13.3.1 Inorganic Nanoparticles
13.3.2 Organic Nanoparticles
13.4 Various Nanomaterials Used in Food Packaging
13.4.1 Nanocellulose
13.4.2 Nanostarch
13.4.3 Chitosan Nanoparticles
13.4.4 Protein-Based Nanoparticles
13.4.5 Carbon-Based Nanomaterials
13.4.6 Metallic Nanoparticles
13.4.7 Nanoclay
13.5 Synthesis of Nanoparticles
13.5.1 Top-Down Approaches
13.5.2 Bottom-Up Approaches
13.6 Antimicrobial Activity of Nanoparticles
13.7 Applications of Nanomaterial-Based Food Packaging
13.7.1 Improved Packaging
13.7.2 Active Packaging
13.7.3 Intelligent/Smart Packaging
13.7.4 Oxygen Scavenging Packaging
13.7.5 Nano-Based Sensors in Food Packaging
13.7.6 Nano-Coatings
13.7.7 Nanolaminates
13.7.8 Micro-Packaging
13.7.9 Package with Built-in Heating and Cooling
13.8 Public Acceptance
13.9 Toxicological Effects for Nanoparticles in Food Packaging
13.10 Nanotechnology in Food Regulation
13.11 Conclusion
CHAPTER 14 Nanotechnology in Antimicrobial Packaging
14.1 Introduction
14.2 Antimicrobial Food Packaging
14.3 Types of Nanostructures
14.3.1 Nanoparticles
14.3.2 Organic Nanoparticles
14.3.3 Inorganic Nanomaterials
14.3.4 Carbon-Based Nanomaterials
14.3.5 Nanoliposomes
14.3.6 Nanoemulsions
14.3.7 Carbon Nanotubes
14.3.8 Nanoclays
14.3.9 Nano Hydrogels
14.4 Antimicrobial Mechanism of Nanomaterials
14.5 Fabrication of Nanomaterials
14.5.1 Top-Down Approach
14.5.2 Ball Milling Technique
14.5.3 Bottom-Up Approach
14.6 Applications of Nanotechnology in Antimicrobial Food Packaging
14.6.1 Food Packaging
14.6.2 Active Packaging
14.6.3 Smart Packaging
14.7 Consumer Perspectives on Antimicrobial Food Packaging
14.8 Challenges, Safety Aspects, and Future Prospects
14.9 Conclusion
CHAPTER 15 Nanotechnology in Gas-Scavenging Additives
15.1 Introduction
15.2 Methods of Gas Scavenging/Absorption
15.2.1 Ethylene
15.2.2 Oxygen
15.2.3 Carbon Dioxide
15.3 Gas-Scavenging Materials and Their Mechanisms
15.3.1 Oxygen-Scavenging Materials
15.3.2 Ethylene-Scavenging Materials
15.3.3 Carbon Dioxide Scavenging Materials
15.4 Applications of Gas-Scavenging Systems on Food Products
15.4.1 Oxygen-Scavenging Systems
15.4.2 Ethylene-Scavenging Systems
15.4.3 Carbon Dioxide Scavenging Materials
15.5 Challenges and Future Perspectives
15.6 Conclusions
- Edition: 1
- Latest edition
- Published: November 27, 2024
- Language: English
TG
Tabli Ghosh
Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.
Affiliations and expertise
Assistant professor, Department of Food Engineering and Technology, Tezpur University, IndiaSR
Swarup Roy
Dr. Swarup Roy is currently working as an Assistant Professor at the Department of Food Technology and Nutrition, Lovely Professional University, India. Dr. Roy previously worked as an Assistant Professor at Shoolini University, India (2022-2023). He worked as a postdoctoral researcher at the BioNanocomposite Research Center, Kyung Hee University, Seoul, and Inha University, Incheon, South Korea (2017-2021). He also worked as a research associate at Indian Institute of Technology Indore (2016-2017). Dr. Roy completed his PhD degree as a DST INSPIRE Fellow from University of Kalyani, India (2011-2016). He worked on microbial biosynthesis of metallic nanoparticles, fabrication bio-nanocomposite materials. During his postdoctoral research he worked on fabrication of bio-composite film in active and intelligent food packaging film. His current research work is focused on the preparation and application of biopolymer-based functional composite material for packaging applications. Dr. Roy has already published over 150 research articles including research papers, reviews, editorials and book chapters. He is serving as an editor/guest editor of several journals: International Journal of Food Science, International Journal of Biomaterials, Journal of Food Quality, Frontiers in Nanotechnology, Frontiers in Food Science and Technology, Current Food Science and Technology Reports, Packaging Technology and Science, Polymers. Guest Editor: Journal of Vinyl and Additive Technology, International Journal of Molecular Science, Polymers, Materials, Coatings, Journal of Composite Science, Journal of Nanomaterials. He is recognized by Stanford University’s list of the world’s Top 2% of the Most-Cited Scientists in Single Year and career Citation Impact.
Affiliations and expertise
Assistant Professor, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, IndiaŁŁ
Łukasz Łopusiewicz
Łukasz Łopusiewicz works in the Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland.
Affiliations and expertise
Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, PolandRead Advancements in Nanotechnology for Food and Packaging on ScienceDirect