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Nanotechnology in Food Products: Workshop Summary (2009)

Chapter: Appendix A: Workshop Agenda

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Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
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Page 119
Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
×
Page 120
Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
×
Page 121
Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
×
Page 122

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A Workshop Agenda Nanotechnology in Food Products: Impact on Food Science, Nutrition and the Consumer The National Academies Keck Center Room 100 500 Fifth Street, NW Washington, DC December 10, 2008 8:00– 8:30 am Registration INTRODUCTION 8:30 am Welcome from Food Forum Mike Doyle, Chair of the Food Forum 8:40 am Opening Remarks Nanotechnology: A New Frontier in Foods, Food Packaging, and Nutrient Delivery Rickey Yada, University of Guelph SESSION 1: APPLICATION OF NANOTECHNOLOGY TO FOOD PRODUCTS 9:00 am Overview of Nanosciences and Food José Miguel Aguilera, Universidad Católica de Chile, Santiago 9:20 am Application of Nanotechnology in Rapid Detection of Food Pathogens Frans Kampers, Wageningen University 119

120 NANOTECHNOLOGY IN FOOD PRODUCTS 9:40 am Use of Nanomaterials to Improve Food Quality and Food Safety: Nutrient Encapsulation and Food Packaging Jochen Weiss, University of Hohenheim, Stuttgart 10:00 am Questions and Discussion 10:30 am BREAK SESSION 2: SAFETY AND EFFICACY OF NANOMATERIALS IN FOOD PRODUCTS 11:00 am A Biological Perspective on Nanostructures in Foods Martin Philbert, University of Michigan, Ann Arbor 11:20 am FDA Oversight of Nanotechnology Applications in Foods, Food Packaging, and Nutrient Delivery Laura Tarantino, Food and Drug Administration 11:40 am Regulatory Issues Concerning Food and Nutrient Products Containing Nanomaterials Fred Degnan, King and Spaulding 12:00 pm Questions and Discussion 12:30– 1:30 pm LUNCH SESSION 3: EDUCATING AND INFORMING CONSUMERS ABOUT APPLICATIONS OF NANOTECHNOLOGY TO FOOD PRODUCTS 1:30 pm Nanotechnology and Food: The Public Knows “Nano” Julia Moore, Woodrow Wilson International Center for Scholars

APPENDIX A 121 1:50 pm Challenges in Educating Consumers About Emerging Technologies Carl Batt, Cornell University 2:10 pm Discussion: Consumer Interest in and Concerns with Emerging Technologies Jean Halloran, Consumers Union 2:30 pm Panel Discussion on Current Issues All Speakers 3:30 pm Adjourn

Next: Appendix B: Workshop Participants »
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In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications.

However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology.

The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.

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