Collection
Nanotechnology for Sustainable Food Production
Sustainable food production calls for nano-enabled, multi-disciplinary driven solutions. Food science and engineering, plants and soil, animal science, human health and disease, and public perception and policy are research fields contributing to the safe application of nanotechnology in food. This Special Issue focuses on impactful nanotechnology solutions and applications for sustainable food production, with emphasis on critical and emerging research areas such as advanced nanomaterials, specialized sensors, computing and data driven development for food and agricultural applications, nanobiotechnology, nanotechnologies to improve food safety, quality and human health, non-transgenic nanotechnology, and technology transfer of nanotechnology innovations.
Editors
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Jason White
Connecticut Agricultural Experiment Station (CAES), New Haven, United States of America
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Cristina Sabliov
Louisiana State University, Biological and Agricultural Engineering (BAE) Department, LSU Baton Rouge, United States of America
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Hongda Chen
National Institute of Food and Agriculture, Kansas City, MO, United States of America
