ABSTRACT
This chapter focuses on the main features, advantages, and disadvantages of present nanotechniques for preservation of foods and highlights the probable implications of nanotechnology in the design of substitute preservatives, flavors, colors, etc. to guarantee safe food and its consumption. The Wageningen Bionanotechnology Centre focuses on varied topics, including sensing and medical speciality of food quality and safety; encapsulation and delivery of nutrients; physical and biochemical processing; micro- and nano-devices for chemical biology; nanotoxicology; and consumer science and technology assessment. The safeguard of bioactive compounds, such as vitamins, antioxidants, proteins, and carbohydrates is acquired by the use of nanotechnology for the making of useful foods with improved functionality and stability. In spite of the huge research in nano-encapsulation by means of a wide range of materials, the precise deliverance of foods and their safety has yet been analyzed in detail.
