Microtechnology and Nanotechnology in Food Science

Use of microtechnologies and nanotechnologies in all areas of agriculture and food science is currently increasing as a result of their excellent potential in terms of selectivity, sensitivity, and speed of analysis. Use of such approaches in food safety and food packaging, as well as food quality and in the development of functional foods are some of the emerging topics in the food sector. This chapter briefly describes some applications of nanotechnologies and microtechnologies of particular relevance to food science, and identifies some of the future challenges.