Nano-food Engineering

Part 1: Introductory Section<div><br></div><div>Introduction to Nano-foods<br></div><div><br></div><div>Fabrication methods and application of nanoemulsion and &nbsp;nanoencapsulated materials</div><div><br></div><div>Fabrication methods and application of lipid and polymer nanocomposites for food industry&nbsp; &nbsp;<br></div><div><br></div><div>Preparation methods and advantage&nbsp; of Nano-sorbents for food-contaminates removal<br></div><div><br></div><div>Spectroscopy , microscopy and physical properties of nanostructured materials for food industry<br><div><br></div><div>Challenges in Characterization and application of Nanoemulsion and Nanoencapsulation<br></div><div><br></div><div>Safety concerns of Nano-foods<br></div><div><br></div><div>Part 2: Engineering for Food-Grade Nanomaterials&nbsp;<br></div><br></div><div>Micro and Nanofibrils based systems for the application in food filtration<br></div><div><br></div><div>Evaporators in Nanofoods: principle and its future applications&nbsp;<br></div><div><br></div><div>Ultrasonication and Food-Grade Nanomaterials<br></div><div><br></div><div><br></div>