Nanotech 2007 Vol. 2
Nanotech 2007 Vol. 2
Technical Proceedings of the 2007 NSTI Nanotechnology Conference and Trade Show, Volume 2

Enviroment, Health and Society Chapter 7

Benefits and Challenges of the Application of Nanotechnology to Food

Authors: B.A. Magnuson, C.M. Bryant, B.A. Bugusu, J.D. Floros, J. Weiss and R.Y. Yada

Affilation: Institute of Food Technology, United States

Pages: 594 - 597

Keywords: food, consumer benefits, regulatory strategy

Abstract:
The number of potential uses of science and/or technology at the nanoscale level in the food and food ingredient industry is growing rapidly with ongoing research in a variety of application areas. Many applications offer considerable benefit to consumers in terms of product safety and product quality.Testing protocols and guidelines for demonstration of the safety of food and food-related products, such as food packaging or food processing aids, need to be established (i.e., science-based policy and regulations) and communicated in consumer-friendly language. A possible strategy or decision tree for establishing guidelines for safety testing will be presented.The goal of this presentation is generation of dialog between the food industry, academic researchers, policy makers, regulatory scientists and consumers resulting in clearer understanding of the research needs and priorities for all stakeholders.

Benefits and Challenges of the Application of Nanotechnology to Food

ISBN: 1-4200-6183-6
Pages: 838
Hardcopy: $139.95