African Journal of Food Science and Technology

Geetika Thakur

Department of Biotechnology, Akal College of Agriculture, Eternal University, Sirmour, India

Publications

• Rapid Communication   
  Nano-enhanced foods: The benefits and risks of using nanotechnology in our meals.
  Author(s): Geetika Thakur*
  
  As the world population continues to grow, the demand for food is increasing, and the need for innovative ways to produce and distribute food is more pressing than ever. Nanotechnology has emerged as a promising solution to many of the challenges facing the food industry. By using nanotechnology, scientists can create new materials and products that are more efficient, safer, and sustainable. In this article, we will explore the application of nanotechnology in food production, the potential benefits and risks, and its impact on the food industry... View More»
  DOI: http:/dx.doi.org/10.14303//ajfst.2023.015

  Abstract HTML PDF