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Book Sections Year : 2017

Preface: Nanoscience in Food and Agriculture 5


Nano: a small prefix makes a big difference. Original concepts in food and agriculture have recently emerged following the discovery of the new properties of nanomaterials. For instance, the hydrophobic sheathing of leaves has been mimicked to coat food and agricultural materials at the nanoscale. Research in nanoscience has produced materials with unique properties such as nanotubes, nanofillers, nanoparticles, nanocomposites, nanoemulsions, nanoliposomes, nanoclusters and self-assembled nanoparticles. Nanoencapsulation of functional molecules in food matrices is a new formulation technique that enhances food quality and security. The hurdles previously observed during the fabrication of encapsulating nanostructures have been addressed. Research is actually aiming at developping novel nanodelivery vehicles, and evaluating their risks. In particular, localized delivery and controlled release of nutrients is a current topic (Figure 1). Nanofertilizers and nanopesticides has the potential to enhance agricultural productivity. However, the transfert of engineered nanoparticles in the food chain may induce a toxic risk. This book reviews the formation, synthesis, functionality, applications, regulation, safety and socio-economical aspects of nanoparticles in food and agriculture.
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hal-01791694 , version 1 (12-03-2019)



Shivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse. Preface: Nanoscience in Food and Agriculture 5. Nanoscience in Food and Agriculture 5, 26, pp.VII-VIII, 2017, Sustainable Agriculture Reviews, 978-3-319-58496-6. ⟨10.1007/978-3-319-58496-6⟩. ⟨hal-01791694⟩
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