Nanotechnology in Food Products by Institute Of Medicine

Nanotechnology in Food Products by Institute Of Medicine

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.

SKU	Unavailable
ISBN 13	9780309137720
ISBN 10	0309137721
Title	Nanotechnology in Food Products
Author	Institute Of Medicine
Condition	Unavailable
Binding Type	Paperback
Publisher	National Academies Press
Year published	2009-11-21
Number of pages	146
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.