Improving Food Through Nanoscience

IFT’s third International Food Nanoscience conference explored advances in nanoscale science, engineering, and technology of food ingredients, food safety, and food packaging.

Food Technology Magazine | Article

BETTY BUGUSU

The bioavailability of food ingredients, the safety of the food supply, and the barrier properties of food packaging may be greatly enhanced through nanoscience and nanotechnology, according to several presenters at the third annual IFT International Food Nanoscience conference. Held June 27-28, 2008, in New Orleans in conjunction with the Annual Meeting & Food Expo®, the event was organized by the IFT Nanoscience Advisory Panel and sponsored by USDA-CSREES, The Royal Dutch Embassy, and the …Researchers conduct nanotechnology experiments on freezing tiny droplets of metal at Brookhaven National Laboratory. The lab is one of five U.S. Dept. of Energy user facilities charged with providing support to nanoscience researchers in academia, government and industry.






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In This Article

  1. Emerging Science and Technologies
  2. Nanotechnology
  3. Food Product Development
  4. Food Sciences
  5. Food Engineering
  6. Food Processing & Packaging
  7. Food Safety and Defense

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