Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level

Food scientists and technologists are actively engaged in examining and developing nanotechnologies for applications such as novel functional ingredients and nutrient delivery systems, safety testing, packaging, and authenticity/authentication at an ever-increasing pace. However, before these new pr...

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Bibliographic Details
Main Authors:	Brian C. Bryksa, Rickey Y. Yada
Format:	Article
Language:	English
Published:	ISEKI_Food Association (IFA) 2012-10-01
Series:	International Journal of Food Studies
Subjects:	Nanotechnology Nanoscience Functionality Safety Controlled release Health Public perception
Online Access:	https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/65

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spelling	doaj-3324c812bc5348e9ab2af2587faf4a0d2020-11-24T21:03:17ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542012-10-011258Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale levelBrian C. Bryksa0Rickey Y. Yada1Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 Advanced Foods and Materials Canada, Guelph, Ontario, CanadaFood scientists and technologists are actively engaged in examining and developing nanotechnologies for applications such as novel functional ingredients and nutrient delivery systems, safety testing, packaging, and authenticity/authentication at an ever-increasing pace. However, before these new products/technologies are commercialised, rigorous safety testing and risk/benefit analysis are required to ensure that public and environmental concerns are addressed. This review provides an overview of food nanoscience and technology including a brief history, education, definitions pertaining to policy and regulation, and applications. The most recent findings and advances are emphasised, focussing on bioactives' delivery. In addition, proposed directions in the area of nano-based targeting of pathogens for food safety as well as medical foods are discussed. As food nanoscience and technology has been extensively reviewed in recent years, specific case examples will be limited to those reported within the past year.<br />https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/65NanotechnologyNanoscienceFunctionalitySafetyControlled releaseHealthPublic perception
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Brian C. Bryksa Rickey Y. Yada
spellingShingle	Brian C. Bryksa Rickey Y. Yada Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level International Journal of Food Studies Nanotechnology Nanoscience Functionality Safety Controlled release Health Public perception
author_facet	Brian C. Bryksa Rickey Y. Yada
author_sort	Brian C. Bryksa
title	Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level
title_short	Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level
title_full	Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level
title_fullStr	Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level
title_full_unstemmed	Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level
title_sort	nanotechnology: the word is new but the concept is old. an overview of the science and technology in food and food products at the nanoscale level
publisher	ISEKI_Food Association (IFA)
series	International Journal of Food Studies
issn	2182-1054
publishDate	2012-10-01
description	Food scientists and technologists are actively engaged in examining and developing nanotechnologies for applications such as novel functional ingredients and nutrient delivery systems, safety testing, packaging, and authenticity/authentication at an ever-increasing pace. However, before these new products/technologies are commercialised, rigorous safety testing and risk/benefit analysis are required to ensure that public and environmental concerns are addressed. This review provides an overview of food nanoscience and technology including a brief history, education, definitions pertaining to policy and regulation, and applications. The most recent findings and advances are emphasised, focussing on bioactives' delivery. In addition, proposed directions in the area of nano-based targeting of pathogens for food safety as well as medical foods are discussed. As food nanoscience and technology has been extensively reviewed in recent years, specific case examples will be limited to those reported within the past year.<br />
topic	Nanotechnology Nanoscience Functionality Safety Controlled release Health Public perception
url	https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/65
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Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level

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