Nanoscale science has the potential to benefit the food industry in ways that range from stabilizing and delivering bioactive compounds in foods to creating new antimicrobial food packaging options. These topics and many others were on the agenda when more than 100 food science professionals assembled in Anaheim for IFT’s fourth International Food Nanoscience Conference held June 6, 2009, in conjunction with the Annual Meeting & Food Expo.®

View from within a twisted carbon nanotube.

Increasingly, research in food nanoscale science, en…

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