The emergence of nanotechnology and the development of new nanodevices and nanomaterials have opened up exciting opportunities for novel applications in agriculture and biotechnology. Nanotechnology has the potential to modernize agricultural research and practice, but although it has gained momentum in the agriculture sector over last decade, there are still knowledge gaps between scientific communities. This book presents a comprehensive overview of current developments in nanotechnology-based sustainable agriculture. Focusing on various aspects of nanotechnology in different sectors of agriculture, such as crop production, soil fertility management and crop improvement, it offers insights into the current trends and future prospects of nanotechnology, along with the benefits and risks and their impact on agricultural ecosystems. It also highlights the use of nanotechnology to reduce agrochemical usage, to increase nutrient uptake efficiency and to improve water and nutrient management, and the use of nano-biosensors to manage plant diseases. The book is a valuable reference resource for scientists, policymakers, students and researchers who are engaged in developing strategies to cope with current agricultural challenges.

Aquaculture now provides more than 50% of the global supply of fisheries products for direct human consumption. This workshop proceedings discusses critical economic, environmental and social aspects of aquaculture.

This new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing antimicrobials, and provide real-time status of food quality. The book presents novel edible food packaging, nanotechnology-based improvements in food packaging, and biodegradation and bio-based approaches for management of food waste and plastic waste from packaging.

Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area.Part one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part three covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts. The final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors.The Handbook of organic food quality and safety is a standard reference for professionals and producers within the industry concerned with improving and assuring the quality and safety of organic foods. - Improve the safety, quality and health benefits of organic foods - Discusses the latest research findings in this area - Focuses on assuring quality and safety throughout the food chain