Aaron L. Brody

A recent comprehensive literature review by my student Caroline Morris and colleague Louise Wicker in the University of Georgia’s Master in Food Technology program provides data to buttress the belief that nanocomposites can improve mechanical strength; reduce weight; increase heat resistance; and improve barrier against oxygen, carbon dioxide, ultraviolet radiation, moisture, and volatiles of food package materials.

Montmorillonite nanoclay structure showing parts of two clay sheets surrounding an exchangeable cation in the gallery, the area between the sheets. Nanotechnology is the control or manipulation of matter at the atomic, molecular…

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