IFT Second International Food Nanoscience Conference

August 1, 2007

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

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

Safety Interventions
Dr. Tzuen-Rong Jeremy Tzeng, Clemson University

Electronic Nano Transistor Based Biosensor for Biosafety
Dr. Gary Maki, University of Idaho

Food Packaging
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

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Presentations may only be used/replicated with permission from the author/presenter.

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