Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems. With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems.About the Author: Nissim Garti is Professor and Chair of Honour of Chemistry at The Hebrew University of Jerusalem, Israel. In 2009 he was awarded the Chung Award of the American Oil Chemistry Society for the Lifetime Achievement in Lipid Research. His research interests are the fields of novel liquid architectures, lyotropic liquid crystals and liquid delivery vehicles.Dr. Julian McClements is Professor and Fergus Clydesdale Endowed Chair of Food Science at the University of Massachusetts Amherst. His particular research projects include the development of structural design approaches to improve emulsion stability and performance, the development of novel encapsulation and delivery systems and the determination of physicochemical basis of food component bioactivity.