Nanotechnology is used in food industry to enhance delivery of food ingredients. It is defined as the creation of materials in nanometer scale. Polymeric nanoparticles, lipid-based nanoparticles such as liposomes, Nano emulsions, dendrimers, carbon-based Nano carrier’s and quantum dots are examples of Nano carriers used in food nanotechnology. It is mainly applied in food packaging increasing the shelf life of the product, detecting the bacteria in packaging and food safety. Manufacturing food at nanometer level helps to provide lower fat foods and also incorporates much of the nutrients in a small package. Nanotechnology in food also includes several types such as Nano emulsification and Nano encapsulation. An example of Nano emulsification is mayonnaise which is a blend of oil and water leading to thick paste. Furthermore fatty content in mayonnaise or other food can be lowered by manipulating the droplets structure at the nanoscale level.
Edelweiss Journal of Food Science and Technology publishes articles related to food science and technology and cover various topics such as nutrition, health, dietetics, clinical nutrition and many more. Articles related to food nanotechnology can be research, review or Case reports. All of these types of manuscripts are welcomed to publish in the Edelweiss Journal of Food Science and Technology. This Journal is running by Edelweiss publications with eminent editors for peer review process.