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

September 22-23, 2025

35th World Nano Conference

Dubai, UAE
October 21-22, 2025

42nd Global Summit on Nanoscience and Technology

London, UK
December 22-23, 2025

42nd Global Nanotechnology Congress

Amsterdam, Netherlands
February 09-10, 2026

9th International Conference on Nanomedicine and Nanotechnology

Singapore City, Singapore
March 23-24, 2026

29th World Nanotechnology Congress

Paris, France

Nanotechnologies in the Food Industry Conference Speakers

    Recommended Sessions

    Related Journals

    Are you interested in