The National Academies Press

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1 Introduction
Pages 5-20

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From page 5... ... and history of nanotechnology, emphasizing that food scientists and technologists have been working with naturally existing nanomaterials and nanoscale phenomona long before modern-day nanotechnology emerged; an overview of the different types of modern-day nanotechnologies being applied in the food industry and how they are being or could be applied; and a summary of key issues that will need to be addressed as the field moves forward. He emphasized the need to fill gaps in understanding the benefits, safety, and environmental consequences of using nanotechnology in food; and the need for transparency and the establishment of public trust. Read the entire page →
From page 6... ... So far, no real safety issues or incidents have been identified. But as the field moves forward, as both Philbert and Jean Halloran emphasized, weighing the potential benefits against potential risks will be crucial to developing food nanotechnology into a safe and effective tool. Read the entire page →
From page 7... ... While many workshop participants agreed that engaging the public is necessary in order to build understanding and ultimately acceptance of this emerging technology, there are still some unanswered questions about how best to proceed. As presenter Julia Moore elaborated, public opinion of nanotechnology is "up for grabs," with very few people knowing anything at all about the use of nanotechnology in food. Read the entire page →
From page 8... ... fronts. NANOTECHNOLOGY: A NEW FRONTIER IN FOODS, FOOD PACKAGING, AND NUTRIENT DELIVERY 1 Presenter: Rickey Yada 2 Yada began by remarking that nanotechnology holds forth much promise as a means of providing novel solutions to many of the greatest problems facing the world today, from energy production (i.e., finding new ways to produce plentiful, low-cost energy) Read the entire page →
From page 9... ... : The NNI considers something "nanotechnology" only when nanotechnology tools and concepts are used to study biology; biological molecules are engineered to have functions very different from those they have in nature; and manipulation of biological systems is done by methods more precise than can be done by using molecular biological, synthetic chemical, or biochemical approaches that have been used for years in the biology research community. Elsewhere, nanotechnology is often generally defined as any technology dealing with objects within the 1–100 nm range. Read the entire page →
From page 10... ... , can be considered nanoscience as well as Richard Smalley's research on buckyballs (1996) and, in fact, each represent major milestones in the "science of small." 6 This image is a slight modification of "The Scale of Things" chart developed by the Office of Basic Energy Sciences, Office of Science, U.S. Read the entire page →
From page 11... ... For example, most food science departments originated as dairy departments but, as processing and other techniques developed, those dairy departments transitioned into "food science" departments. Today, much of the fascination with nanotechnology is in the area of drug delivery, with many products in phase I, II, or III clinical trial. Read the entire page →
From page 12... ... For example, taking their cues from nanomedicine, food scientists have adopted the concept of targeted drug delivery and are actively researching targeted nutrient delivery intervention strategies that could help people maintain their health. Yada commented on how this bridging of the food-medicine gap has created a common theme and led to a greater dialogue between food and nutrient scientists. Read the entire page →
From page 13... ... INTRODUCTION 13 TABLE 1-1 Overview of the Wide-Ranging Potential Applications of Nanotechnology Being Researched, Tested, and in Some Cases Already Applied in the Food Industry Agriculture Food Processing Food Packaging Supplements Nanotechnology- Nanocapsules for im- Fluorescent Nanosize powders enabled single proving bioavailabil- nanoparticles with for increasing molecule detec- ity of neutraceuticals attached antibodies absorption of nution for deter- in standard ingredients for detecting trients mining such as cooking oils chemicals or foodenzyme/substrate borne pathogens interactions Nanopsules for Nanoencapsulated Biodegradable Cellulose delivery of pesti- flavor enhancers nanosensors for nanocrystal comcides, fertilizers, temperature, mois- posites as drug and other ag- ture, and time carriers richemicals more monitoring efficiently Nanotechnology- Nanotubes and Nanoclays and Nanocochleates enabled delivery nanoparticles as gela- nano-films as bar (coiled nanopartiof growth hor- tion and viscosifying rier materials to cles) for more mones in a con- agents prevent spoilage efficient nutrient trolled fashion and oxygen absorp delivery to cells tion without affecting color or taste of food Nanosensors for Nanocapsule infusions Electrochemical Vitamin sprays monitoring soil of plant-based steroids nanosensors for that disperse conditions and as a replacement for detecting ethylene nanodroplets with crop growth meat cholesterol better absorption Nanochips for Nanoparticles that Nanoparticleidentity preserva- selectively bind and containing antimtion and tracking remove chemicals or icrobial and anti pathogens from food fungal surface coatings Continued Read the entire page →
From page 14... ... Yada highlighted several additional potential applications of food nanotechnology: 1. Improved delivery of micronutrients and bioactive food compo nents. Read the entire page →
From page 15... ... Other improvements being sought include packaging with better oxygen and water vapor transmis sion barrier properties, stronger mechanical properties, and im proved thermal stability. He then briefly described some fabrication approaches being used to construct novel nano-sized food structures and explained how these nano-scale structures add nutritional functionality and value to food. Read the entire page →
From page 16... ... Yada mentioned the use of solid lipid nanoparticles (SLNs) as another platform of delivery and cited Dérick Rousseau's presentation at the 2008 IFT International Food Nanoscience Conference. Read the entire page →
From page 17... ... What safety data will be required by global food authorities? Yada listed five sets of issues that must be addressed: 1. Read the entire page →
From page 18... ... . Yada quoted Neal Lane, former science advisor to President Clinton: "In the beginning, an explicit aim of the U.S. Read the entire page →
From page 19... ... Filling these gaps will be critically important to the long-term success of nanotechnology. Finally, Yada reemphasized that food nanoscience represents a university research culture shift and that filling these gaps will require a multidisciplinary approach, and he stressed the importance of building public trust in the science and industry of nanotechnology. Read the entire page →

From page 5...

... and history of nanotechnology, emphasizing that food scientists and technologists have been working with naturally existing nanomaterials and nanoscale phenomona long before modern-day nanotechnology emerged; an overview of the different types of modern-day nanotechnologies being applied in the food industry and how they are being or could be applied; and a summary of key issues that will need to be addressed as the field moves forward. He emphasized the need to fill gaps in understanding the benefits, safety, and environmental consequences of using nanotechnology in food; and the need for transparency and the establishment of public trust.

1 Introduction Pages 5-20

1 Introduction
Pages 5-20