National Academies Press: OpenBook

Nanotechnology in Food Products: Workshop Summary (2009)

Chapter: Appendix D: Acronyms and Abbreviations

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Suggested Citation:"Appendix D: Acronyms and Abbreviations." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
Page 135
Suggested Citation:"Appendix D: Acronyms and Abbreviations." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
Page 136

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D Acronyms and Abbreviations ADME absorption, distribution, metabolism, and excretion Ag silver ANPR Advanced Notice of Proposed Rulemaking BPA bisphenol A CIIT Chemistry Industry Institute of Toxicology CN carbon nanotube CSREES Cooperative State Research, Education, and Extension Service (a USDA agency) DNRC Division of Nutrition Research Service Coordination (an NIH agency) EPA Environmental Protection Agency EU European Union FAA Food Additives Amendment FAO Food and Agriculture Organization FDA Food and Drug Administration FDC Food, Drug, and Cosmetic GFP green fluorescent protein GI gastrointestinal GLP Good Laboratory Practice GMA Grocery Manufacturers Association GMO genetically modified organism 135

136 NANOTECHNOLOGY IN FOOD PRODUCTS GRAS Generally Recognized as Safe HHP high hydrostatic pressure IFBC International Food Biotechnology Council IFT Institute of Food Technologists IOM Institute of Medicine NDI New Dietary Ingredients NIEHS National Institute of Environmental Health Sciences NIH National Institutes of Health nm nanometer NLEA Nutrition Labeling and Education Act NNI National Nanotechnology Initiative NSET Nanoscale Science, Engineering, and Technology (a subcommittee of the NNI) NSF National Science Foundation NSTA National Science Teachers Association OSHA Occupational Safety and Health Administration OTC over-the-counter PCB polychlorinated biphenyl RFID radio frequency identification device SLN solid lipid nanoparticle SWCNT single-walled carbon nanotube UBC University of British Columbia USDA U.S. Department of Agriculture WHO World Health Organization

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In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications.

However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology.

The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.

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