Nanotechnologies in food 1.7 Potential Health Risks1.8 Regulation of Risks; 1.9 Conclusions; References; Chapter 2 The Devil is in the Definition; 2.1 Why Define Nanomaterials; 2.2 Challenges in Finding a Definition for Regulatory Purposes; 2.2.1 Identifying Nanomaterials in a Hazard Neutral or Hazard Related Context; 2.2.2 Nanomaterials in a Hazard Neutral Context; 2.2.2.1 European Commissions Recommendation for a Definition of Nanomaterials; 2.2.2.2 ISO Definition of a Nanomaterial; 2.2.3 Nanomaterials in a Hazard Related Context; 2.2.3.1 Regulatory Definitions of Nanomaterials. 4.2 Quantitative Public Opinion Surveys4.3 Qualitative Public Opinion Research; 4.4 Equivocal and Adverse Stances to Nano(bio)technology; 4.5 Public Consultation Dialogue Involvement and Engagement; 4.6 Regulatory Issues; 4.7 Possible Way Forward; References; Chapter 5 Natural and Processed Food Nanostructures; 5.1 Introduction; 5.2 Natural Nanostructures; 5.2.1 Starch; 5.2.2 Cellulose; 5.2.3 Muscle; 5.3 Conclusions; References; Chapter 6 Supplement Delivery at the Nanoscale; 6.1 Introduction; 6.2 Types of Nanodelivery System in Foods; 6.2.1 Nanoliposomes; 6.2.2 Colloidosomes. 2.2.3.2 Guidance on Criteria and Rules to Identify Nanomaterials2.3 Implementation of Nanomaterial Definitions; 2.3.1 Quantitative Semi Quantitative and Qualitative Criteria; 2.3.2 Quantitative Defining Criteria; 2.3.3 Less Quantitative or Novel Criteria; 2.4 Conclusions; References; Chapter 3 Acceptance of Agri Food Nanotechnology: Insights from the Evolution of Food Technology Novel Foods and the Psychology of Novel Food Acceptance and Evidence from Present Research; 3.1 Introduction; 3.2 History of Risk Perception by Consumers. 3.3 Consumer Acceptance of (Bio) Nanotechnology in the Agri Food Sector3.4 Psychology of Food Choice: Implications for Emerging Food Technologies; 3.5 Persuasion and Attitude Change: Influencing Technology Acceptance; 3.6 Trust as an Information Processing Heuristic; 3.7 Emotions Risk and Attitude Change; 3.8 Balanced Information; 3.9 Attitudinal Strength and Ambivalence; 3.10 Current Evidence on Acceptance of Agri Food Nanotechnology; 3.11 Conclusions; References; Chapter 4 Public Perceptions of Nanotechnologies: Lessons from Genetically Modified Foods; 4.1 Background. Cover; Nanotechnologies in Food: 2nd Edition; Preface to First Edition; Preface to the Second Edition; Contents; Chapter 1 Nanotechnologies in Food: What Why and How; 1.1 Background; 1.2 Technological Advances in the Food Sector; 1.3 Public Consent for Technological Innovation; 1.4 Potential Benefits and Market Drivers for Nanotechnology; 1.5 Nanotechnology Applications in the Food Sector; 1.5.1 Nanostructured and Nanoformulated Food Products; 1.5.2 Engineered Nanomaterials in Food; 1.5.3 Engineered Nanomaterials in Food Packaging; 1.5.4 Other Applications; 1.6 Potential Safety Concerns. Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri food and related sectors