Applications of nanotechnology in food sector: Boons and banes

The rapid expansion of nanotechnology in several fields includes food science and food industry with increased investment and market share last decade. Due to nanotechnology, recent developments in the food industry includes intelligent delivery of nutrients and bioactive components, flavor encapsulation, preventing microbial contamination, food processing, and packaging provides enhanced food quality. Different nanomaterials from conducting/natural polymers, carbon-based material, graphene, and metal/metal-oxide nanoparticles were globally synthesized in massive quantities in food sector for its advantage. Meanwhile, food nanotechnology is a novel technology that evaluates both possible adverse effects and beneficial consequences. However, it is necessary to assess the properties and characteristics of nanomaterials for potent health risks. The application of nanotechnology in food manufacturing, packaging, and storage raises new concerns about potential health risks for the consumers and mandates with updated regulations by government to address the presence of those particles in the foods. In this chapter, we have discussed the role of nanotechnology in the food sector extensively. The toxicological effects and remediation are discussed below. Finally, we conclude this chapter with various aspects of safety assessment, risk management, and future concerns.