ABSTRACT
Nano-industry is impacting food processing, production, packaging, analysis, and storage in numerous ways. Nanoparticles, both organic and inorganic materials at the nanoscale, with appropriate biological, chemical, and physical properties are employed after altering the physical and chemical properties of a particle below the threshold. A plethora of potential applications have been observed in the field of structure material, medical diagnostics and therapeutics, energy production, and molecular computing in the last decade. In this chapter, after discussion of the composition and classification of nanoparticles and nanosensors, different functional divisions of nanosensors are summarized. Wider application of nanosensors is observed in e-nose and e-tongue techniques with the capability of distinguishing flavor and taste parameters that can be adjusted to enhance the shelf life of the food. Bioaccumulation or safety concerns associated with nanosensors are also addressed to highlight the latest ongoing research in this field of nanosensors. Research gaps are also highlighted, to be addressed in future research.
