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.
Table of Contents
|2 Application of Nanotechnology to Food Products||21-54|
|3 Safety and Efficacy of Nanomaterials in Food Products||55-84|
|4 Educating and Informing Consumers About Applications of Nanotechnology to Food Products||85-118|
|Appendix A: Workshop Agenda||119-122|
|Appendix B: Workshop Participants||123-130|
|Appendix C: Speaker Biographies||131-134|
|Appendix D: Acronyms and Abbreviations||135-136|
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