Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential. This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

Table of Contents:

1. Introduction to microfluidics 2. Fundamentals of fluid dynamics in micro channels 3. Microfluidics chip design and geometry control 4. Fabrication techniques for microfluidics devices 5. Fundamentals of droplet generation in microfluidic devices 6. Nanofluidics and emerging concepts in microfluidic devices 7. Scalability approaches for the microfluidic devices 8. Modelling and Simulation of process in microfluidic devices' 9. Food structure formulation: Emulsion 10. Food structure formulation: Foams and bubbles 11. Food structure formulation: Micro and nano carriers 12. Food processing: Mixing and dispersion 13. Food processing: Extraction 14. Microfluidics-based Cell free protein synthesis 15. Detection of nutritional biomarkers 16. Food quality evaluation using lab-on-a-chip 17. Food safety evaluation: Biological 18. Food safety evaluation: Chemical 19. Application of microfluidics in Food packaging 20. Smart delivery systems for bioactives 21. Information and Communication Technology (ICT)-linked applications in the food industry 22. Commercialization, challenges and the future of microfluidics devices