IFT International Food Nanoscience Conference 2009

June 6, 2009

Anaheim, CA

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.

The information in the following presentations may only be used/replicated with permission from the author/presenter. These presentations are in PDF and require the use of Adobe Reader.

For questions about these presentations, please write to Betty Bugusu at bbugusu@ift.org


New and Emerging food Applications of Polymeric Nanoparticles for Improved Health (PDF)
Cristina Sabliov, Ph.D., Assistant Professor, Biological and Agricultural Engineering, Louisiana State University

FDA Regulatory Update (PDF)
Annette McCarthy, Ph.D., Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, FDA

IFT and Food Nanoscience (PDF)
Bernadene Magnuson, Ph.D., Cantox Health Sciences International, Canada

Nano-enabled Properties by Design: Lessons Learned from Other Industries (PDF)
Anne Chaka, Ph.D., Senior Research Scientist, Physics Laboratory, National Institute of Standards and Technology

Solid Lipid Nanoparticles: A New and Effective Delivery System for Bioactives in Foods (PDF)
Jochen Weiss, Food Structure and Functionality Laboratories, University of Hohenheim, Germany
Julian McClements, Thrandur Helgason, Tarek Awad, Eric Decker

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