Novel Approaches of Nanotechnology in Food

1. An update of definitions and regulations regarding nanomaterials in foods and other consumer products<br>2. Applications and implications of nanotechnology in aquaculture<br>3. Natural materials as promising rheology modifiers for food applications<br>4. Starch nanomaterials: A state-of-the-art review and future trends<br>5. Cellulose/inorganic nanocomposites for use in food industry<br>6. Recent advances in the application of nanomaterials and nanotechnology in food research<br>7. Self-assembled carbohydrate nanostructures: synthesis and strategies to functional applications in food<br>8. Nano-structures for agriculture<br>9. Nanotechnology and wine<br>10. Toxicological scenario of nanoproducts<br>11. Active film from chitosan incorporated with natural active compounds<br>12. Applications of nanotechnology in nutrition: Potential and safety issues<br>13. Application of nanostructures in the plant pathogenic strains<br>14. Effect of concentration and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginate<br>15. Plant stress signaling through corresponding nano-biotechnology<br>16. Nanotechnology in healthier meat processing<br>17. Application of nanotechnology for quality improvement in food processing<br>18. Nanofibers based on chitin: a new functional food<br>19. Electrospun nanofibers as gelling and thickening agents<br>20. Magnetic separation of nanobio-structured systems for innovation of biocatalytic processes in food industry