USE OF NANOTECHNOLOGY IN FOOD PROCESSING, PACKAGING

AND SAFETY

Anastassia Avramenko

Outline

• The aim of the study• Introduction • Materials• Nanofood• Safety• Regulation• Conclusion• References

The aim of the study

To give an overview of using nanotechnology in food production and

packaging.

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.

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

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.

Safety

Some of materials using in nanotechnologies can be also pathogenic, mutagenic, carcinogenic and harmful (aflatoxins)

Regulation

For regulation and safety governments created organizations, which

specializes on disusing harmful materials, monitoring and detection of

violations

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.

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