Advances in nanotechnology are beginning to be implemented in food manufacturing, but skepticism and health concerns are also emerging. These concerns will have long-term effects on the ability of researchers to make progress in this promising field (Chicago, IL).
Nanotechnology has emerged as one of the most exciting research areas in decades as researchers have improved abilities to image, measure, model, control, and manipulate matter at dimensions of 1 to 100 nanometers.
Advances in nanotechnology are beginning to be implemented in food manufacturing, but skepticism and health concerns are also emerging. These concerns will have long-term effects on the ability of researchers to make progress in this promising field.
This conference presented an overview of the state of nanotechnology in select regions of the globe including Europe, Asia, and the Americas.
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IFT Second International Food Nanoscience Conference
Full Conference Report
Food Nanotechnology in the U.S.
Dr. Jochen Weiss, University of Massachusetts, USA
Status of Applying Food Nanotechnology in Taiwan
Dr. An-I Yeh, National Taiwan University, Taiwan
Food Nanoscience in the Netherlands
Dr. Frans Kampers, BioNT, Wageningen UR
Food Nanotechnology in Canada
Dr. Rickey Yada, Advanced Foods and Materials Network, University of Guelph, CanadaFood
Dr. Tzuen-Rong Jeremy Tzeng, Clemson University
Electronic Nano Transistor Based Biosensor for Biosafety
Dr. Gary Maki, University of Idaho
Dr. Tara McHugh, USDA-ARS, Albany, CA, USA
Micro- and Nanoparticles for Drug Delivery
Daniel S. Kohane, MD, PhD, Laboratory for Biomaterials and Drug Delivery, Massachusetts General Hospital, Harvard Medical School, Cambridge, MA., USA
Food Materials Functionality
Dr. John Dutcher, University of Guelph
Nanomaterials: Issues and Challenges Facing the Food Industry
Dr. Bernadene Magnuson, University of Maryland