Nanotechnologies in the Food Industry
Organic constituents that are naturally present in foods such as protein, carbohydrate and fat can vary in size from large polymers to simpler molecules in the nano range. Organic nanomaterials can be synthesised for specific purposes such as the encapsulation of nutrients to increase bioavailability, enhance taste, texture and consistency of foodstuffs or mask an undesirable taste or odour.
- Emulsion stability
- Nanoencapsulation
- Colour Effects of Nanotechnologies
- Food Packaging
- Risk Assessment
Related Conference of Nanotechnologies in the Food Industry
October 24-25, 2024
7th International Conference on Nanomedicine and Nanotechnology
Zurich, Switzerland
October 24-25, 2024
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Nanotechnologies in the Food Industry Conference Speakers
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