2D Nanomaterials in Food Technology

This book explores the synthesis, applications, and future potential of 2D-based nanomaterials in the food industry. Structured into four parts, the book begins with the fundamentals covering fabrication routes, core properties, and computational approaches that lay the groundwork for integrating 2D materials into food safety and quality enhancement. Part II focuses on sensor technologies, showcasing how 2D materials enable advanced detection of contaminants and pathogens. Part III explores their role in smart packaging and contaminant removal, while Part IV addresses health, safety, and regulatory challenges, offering a critical look at commercialization and prospects. The chapters cover a range of topics, including synthesis strategies for Transition Metal Dichalcogenides, Hexagonal Boron Nitride, and Bio-Based Carbonaceous 2D Materials. The book offers a thorough analysis of 2D material-based sensors for detecting chemical contaminants, microbial pathogens, and biomolecules in food. Additionally, the book explores the potential of 2D materials in smart packaging systems and their role as adsorbents for contaminant removal. Readers will also discover critical discussions on the environmental and human health risks associated with 2D materials, as well as the challenges and future perspectives of their commercialization in the food industry. Given its breadth, this book is designed for researchers, scholars, and industry professionals in the fields of food technology and materials science. It bridges the gap between these domains, offering a detailed guide to the design, fabrication, and practical uses of 2D materials in food-related applications.