Nanobiotechnology for Sustainable Food Management

Eduardo López-Maldonado has a BSc. in Chemical Engineering (2009) and a PhD. in Chemical Sciences (2012) from the National Technological Institute of Mexico-Tijuana, Center for Graduates and Research in Chemistry. Dr. López Maldonado, in 2013, received the opportunity to join the staff of researchers at the Center for Research and Technological Development in Electrochemistry (CIDETEQ) S.C., Tijuana Branch. There he began his career as a researcher and was responsible for projects focused on obtaining natural biopolymers and their properties as coagulating, flocculating and chelating agents. He has specialized in carrying out basic and applied science research projects with industries in the region and at the national level. He is a member of the National System of Level I Researchers. He has extensive experience as a facilitator of the Environmental Leadership Program for Competitiveness (PLAC), by SEMARNAT and PROFEPA. Dr. López has participated in national and international conferences in the form of oral presentations and posters, in the area of Polymer Chemistry, Development of innovative processes, Environment and Nanotechnology. To date, Dr. Eduardo is working as a full-time professor-researcher at the Faculty of Chemical Sciences and Engineering of the Autonomous University of Baja California, on the Biopolyelectrolyte Engineering Research line.

In this book, the role of nanobiotechnology in food which includes quality control and safety through nanosensors and biosensors, targeted delivery of nutrients, controlled release of nutrients, proteins, antioxidants, and ¿avors through encapsulation and enzymatic reactions for food forti¿cation of fat-soluble compounds is discussed.

1. Nanobiotechnological Techniques Available in Food Science 2. Nanotechnology in Food Safety 3. Nanotechnology in Food Production and Management 4. Nanotechnology in Food Processing 5. Nanotechnology in Food Packaging 6. Nanotechnology for Food Preservation, Security, and Biosecurity 7. Sensors Applied within the Food Industry 8. Safety Issues and Regulatory Challenges of Nanoproducts in Food 9. Environmental Impacts of Nanoparticles 10. Nanotechnology in Food Processing 11. Nanotechnology in Food Packaging 12. Nanotechnology Principles for the Detection of Foodborne Bacterial Pathogens and Toxins 13. Nanotechnology in the Detection of Food Contaminants 14. Nanotechnology Approaches in Food Adulterant and Spoilage Detection 15. Nanosensors Applied Within the Food Industry: The Role of Volatile Organic Compounds Sensing 16. Safety Issues and Regulatory Challenges of Nanoproducts in Food 17. Environmental Impact of Nanoparticles