Nanotechnology in food
Nanotechnology helps a major role in branch of food science to for the production and processing of food. In the earlier research food technology is mostly concentrated on food preservation. By the development of pasteurization technique by Louis pasture lead to the development of food technology. Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are: Instant zed milk powder, Freeze-drying, Ultra-high temperature processing, Process optimization and many more. Topics covered by Nano technology in food includes Food safety, Food regulation, Food preservation, Food chemistry, Food microbiology, Food technology, Food education and many more, Implementation of nanotechnology in the food technology is the current research work going on in the Food science and food technology.
Nanomaterial chemistry and technology journal welcomes new research and articles related to Nanotechnology in food. Nanomaterial chemistry and technology is a global open access journal maintaining high standards of scientific excellence and its editorial board ensures a rapid peer review process.
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