Special issue: Advances in nanotechnology to ensure food safety, quality and functionality

Description:

Nanoscale science, technology and engineering have revolutionised food processing and manufacturing in many ways; for example, they have provided innovative improvements to food safety, quality and functionality. Such innovations have driven a paradigm shift from perfecting traditional technology to developing new concepts and principles for exploring nano-enabled food applications. This special issue invites authors to submit high-quality and original research or reviews for publication on the use of nanotechnology for food-related applications.

Topics covered:

• Discovery and structural characterisation of new food-derived nanomaterials
• Encapsulation and delivery of bioactive compounds in nanoscale carriers
• Synthesis of nanocomposites for sensing, packaging and edible coating applications in food
• Preparation of antimicrobial nanoparticles for ensuring food safety and quality
• Understanding molecular interactions among food materials to fabricate colloidal nanostructures
• Manufacturing of novel nanomaterials by emerging processing technologies for diverse food applications
• Investigation of nutritional and health benefits of nanostructures

Important deadlines:

Submissions due: 31 March 2023

Publication date: June 2023

Submission instructions:

Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Food nanotechnology

Leading Editor:

• Dr. Yangchao Luo, University of Connecticut, USA.Email: yangchao.luo@uconn.edu

Co-Editors:

• Dr. Yapeng Fang, Shanghai Jiaotong University, China. Email: ypfang@sjtu.edu.cn
• Dr. Lingyan Kong, University of Alabama, USA. Email: lingyan.kong@ua.edu
• Dr. Yuan Li, China Agricultural University, China. Email: yuanli@cau.edu.cn
• Dr. Xiaoying Wang, South China University of Technology,China. Email: xyw@scut.edu.cn 
• Dr. Hui Zhang, Zhejiang University, China. Email: hubert0513@zju.edu.cn