Nanotechnology in Agriculture and Food Science

Monique Axelos is Senior Scientists in the National Institute for Agronomic Research (INRA) Nantes, France. She was Head of the Science and Engineering of Agricultural Products Divisionwhich provides knowledge on raw materials of animal or plant origin and on their transformations for food and non-food uses. Monique Axelos holds a doctoral degree in Physics from the University of Orléans, France. Since 1985, she has conducted research, published, and lectured internationally in area of soft matter physics related to fractal aggregation, biopolymer gelation and phase separation. Current professional foci include the potential of small angle neutron scattering for the in situ characterization of foams and emulsions, the design of nano-objects, and the characterization of air/water interfacial structures. Marcel Van de Voorde has 40 years' experience in European Research Organisations including CERN-Geneva, European Commission, with 10 years at the Max Planck Institute in Stuttgart, Germany. For many years, he was involved in research and research strategies, policy and management, especially in European research institutions. He holds a Professorship at the University of Technology in Delft, the Netherlands, as well as multiple visiting professorships in Europe and worldwide. He holds a doctor honoris causa and various honorary Professorships. He is senator of the European Academy for Sciences and Arts, in Salzburg and Fellow of the World Academy for Sciences. He is a Fellow of various scientific societies and has been decorated by the Belgian King. He has authored of multiple scientific and technical publications and co-edited multiple books in the field of nanoscience and nanotechnology.

Foreword
Introduction

PART I. BASIC ELEMENTS OF NANOFUNCTIONAL AGRICULTURE AND FOOD SCIENCE
Nanotechnologies for Agriculture and Foods: Past and Future
Nanoscience: Relevance to Agriculture and the Food Sector
Naturally Occurring Nanostructures in Food
Artificial Nanostructures in Food
Engineered Inorganic Nanoparticles in Food
Nanostructure Characterization using Synchrotron Radiation and Neutrons

PART II. OPPORTUNITIES, INNOVATIONS, AND NEW APPLICATIONS IN AGRICULTURE AND FOOD SYSTEMS
Nanomaterials in Plant Protection
Nanoparticle-Based Delivery Systems for Nutraceuticals: Trojan-Horse Hydrogel Beads
Bottom-Up Approaches in the Design of Soft Foods for the Elderly
Barrier Nanomaterials and Nanocomposites for Food Packaging
Nanotechnologies for Active and Intelligent Food Packaging: Opportunities and Risks
Overview of Inorganic Nanoparticles for Food Science Applications
Nanotechnology for Synthetic Biology: Crossroads Throughout Spatial Confinement
Modeling and Simulation of Bacterial Biofilm Treatment with Applications to Food Science

PART III. TECHNICAL CHALLENGES OF NANOSCALE DETECTION SYSTEMS
Smart Systems for Food Quality and Safety
Nanoelectronics: Technological Opportunities for the Management of the Food Chain

PART IV. NANOTECHNOLOGY: TOXICOLOGY ASPECTS AND REGULATORY ISSUES
Quality and Safety of Nanofood
Interaction Between Ingested Engineered Nanomaterials and the Gastrointestinal Tract: In Vitro Toxicology Aspects
Life Cycle of Nanoparticles in the Environment

PART V. GOVERNANCE OF NANOTECHNOLOGY AND SOCIETAL DIMENSIONS
The Politics of Governance: Nanotechnology and the Transformations of Science Policy
Potential Economic Impact of Engineered Nanomaterials in Agriculture and the Food Sector

Conclusions
Index