Internationally recognized food scientist and Distinguished Professor David Julian McClements is the sole author of a new academic book in his field of expertise titled “Food Nanotechnology.”

McClements, whose research uses physics, chemistry, and biology to improve the quality, healthiness and sustainability of food products, documents the history of nanotechnology applications in the food industry as this technology is increasingly being used to create innovative, edible products with new or improved properties.

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The book discusses the characteristics of different kinds of nanoparticles and their unique functional attributes. It also addresses such applications of nanotechnology as nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, and smart packaging materials, as well as the conversion of waste materials into value-added products.

McClements also assesses the potential toxicity of organic and inorganic nanoparticles found in food.

“The aim of this book is to provide scientists and technologists with an understanding of the basic principles of nanotechnology and how they can be used in the food and agricultural industry to improve the quality, sustainability, safety and healthiness of our foods,” says McClements, who has won numerous awards for his scientific achievements and published more than 1,300 scientific articles and 13 books in this field.