Novel Nanomaterials and Nanotechnology for Food Safety

Dear Colleagues,

Nanotechnology has emerged as a key player in enhancing food safety and improving agricultural productivity. It holds great potential for quality, safety testing and enhancing food defense mechanisms. Food spoilage can be inhibited, microorganisms removed, and microbial cells prevented from adhering to food surfaces through the formation of novel nanoscale compositions with altered physicochemical properties, thus promoting food safety and safeguarding the health of consumers.

With this Special Issue, we hope to explore the application of nanotechnology in food safety by utilizing the latest advances in the related fields of nanosensors/nanofabrication technologies/nano-filtration membranes/nano-catalytic technologies in order to promote the relationship between food quality and safety and human dietary health. This Special Issue aims to contribute to quality and safety in the food industry by promoting interdisciplinary discussions and exchanges.

We invite experts and scholars from various backgrounds to share their original research articles, reviews, and short communications in the field of nanotechnology on applications, challenges, and the future of safety in the food industry.

Dr. Guangyang Liu
Dr. Mengmeng Yan
Dr. Xiaolin Cao
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.