Use of nanotechnology
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USE OF NANOTECHNOLOGY IN FOOD PROCESSING, PACKAGING
AND SAFETY
Anastassia Avramenko
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Outline
• The aim of the study• Introduction • Materials• Nanofood• Safety• Regulation• Conclusion• References
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The aim of the study
To give an overview of using nanotechnology in food production and
packaging.
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The food market demands technologies, which are able to keep the production fresh for a long time without spoiling its flavor and save the original color.
It’s possible by using nanotechnologies.
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Using materials
Nanotechnologies use a lot of materials in packaging, such a titanium dioxide, silver, zinc, silicon dioxide, platinum;
vitamins, minerals, preservatives, probiotics, bioactive peptides, antioxidants, plant sterols in food processing
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Nanofood
The food, which is produced using nanotechnology called nanofood (fast-food, bread, ice-cream etc.)
Practically everything we eat is grown and produced using nanotechnologies.
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Safety
Some of materials using in nanotechnologies can be also pathogenic, mutagenic, carcinogenic and harmful (aflatoxins)
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Regulation
For regulation and safety governments created organizations, which
specializes on disusing harmful materials, monitoring and detection of
violations
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Conclusion
Nanomaterials must not cause any health risks for consumers and to the
environment. Using this kind of materials has a lot of advantages and
disadvantages. This area isn't well-studied still. But at the moment it is known that nanotechnology can be
harmful. So, using harmful materials must be under strong control.
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References
• http://www.wallpapervortex.com/wallpaper-4610_green.html
• http://eurodieet.blogspot.com/2011/05/eurodieedi-uudiskiri-18.html
• http://nanotechnology-sub.blogspot.com/• http://www.ajfand.net/Volume10/No6/Elnesh
wy3270.pdf
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