Nanotechnology is a new science that deals with functional structures ranging in size from 1 to 100 nanometers, with innovative applications across all known sciences, such as computer science-electronics, materials science, chemistry, biology, and medicine, but recently also in food technology science and agronomy.

This book makes an initial effort to describe the most important applications of nanotechnology in food production, specifically in food technology and agronomy. The primary goal of the book is to meet the instructional needs of the joint elective course "Nanotechnology in Food Production" of the Department of Food Science & Technology at the University of Patras.

However, at the same time, it aims: (1) to be read by general readers interested in the applications of nanotechnology in food production, and (2) to inspire colleagues from similar university departments to incorporate the innovative/modern course of nanotechnology in food production and the book into their curricula.