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

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