The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in this, and sensing technologies have attracted the attention of the scientific community in view of increasing environmental and societal concerns.
This edited volume presents a collection of ten chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items. Starting with an overview chapter which introduces the field, the book goes on to discuss novel applications related to preservation, authenticity and safety of foods. Intelligent food packaging and nano-based sensing are covered, and the book finishes with a look towards the pros and cons of how this will revolutionise sensing throughout the food sector. It will be of benefit to scientists and practising professionals conducting research in the areas of food processing, contamination and food safety, and academic researchers and graduate students studying food technology or food engineering.
This edited volume presents a collection of ten chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items.
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Revolutionary for the food industry.
Sensors for the Food Industry: An Introduction;
Bio and Nano Sensors in the Food Industry;
Bio-based Sensing Role of Natural Dyes in Food Freshness Indicators;
OrganicInorganic Hybrid Materials for Active Packaging Applications;
Bio-based and Nanostructured Hybrids for Green and Active Food Packaging;
Smart Food Sensing and IoT Technologies;Nano-engineered Sensors for Food
Processing;
Nanobiomaterials for Food Packaging Sensor Applications;
Nanotechnology to Detect the Microbial Toxins in Stored Food;
Precautionary Measures for Developing Nano-sensors for the Food Industry
Dr Ashutosh Kumar Shukla has almost two decades of physics and sensor technology teaching and research experience. He has published extensively in peer reviewed journals, review articles, a textbook and more than a dozen edited volumes prepared in collaboration with experts from different countries. He is passionate about applications in food science.
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