nanotechnology in food

1Nanotechnology in food (PHL & HELHA group 6)

Nanotechnology in foodBy:

Ferhat InceAdeline MairesseJonathan SiraultGäetan TordeursJulien ToussaintSanne Van Beek

Daria Van EechauteProject leader: Evelyne Wirix

Project supervisor: Kris MoorsIngrid Geirnaert

Julie Schmitz2010-2011

Nanotechnology in food (PHL & HELHA group 6) 2

Nanotechnology in food


The meaning of the word nanotechnology

Nano comes from the greek word meaning ‘dwarf’

Technical: refers to a reduction factor

1 nm= 10-9 = one billionth of a meter



Nanotechnology is defined as:“ the investigation for phenomena and handling/process of materials at atomic, molecular and macromolecular scale.”

Macromolecular scale= nanoscale= sizes of 0,1 to 100 nanometers.



Official Starting point of nanotechnology: the lecture ‘Plenty of room at the bottom’ of Richard Feynmann in 1959.

However in 1905 Albert Einstein already found that the diameter of a sugar molecule was around 1 nm.

Already used for years: colored glass


Structure of the article Techniques in laboratories Applications for farmers Economy and political prospects Which techniques exist What are the applications Pro’s and contra’s What will the future bring


Techniques in laboratories


Applications for farmers


Economy and political prospects


Which techniques exist Techniques used in agricultural

production Techiques used in food processing

and functional food Techniques used in packaging and

distribution





distribution


Techniques used in agricultural production

Agricultural production is defined as:“ the processes to produce materials

(food, fuel and raw materials for other industries) from plant cultivation and raising domesticated animals.”


Techniques used in agricultural production

Sensors and diagnostic devices Disease and pest control (nano-emulsions) Water and nutrient control (nano-clays) Genetic engineering of plants and

livestock to improve productivity Agriculture as a means to produce

nanomaterials





distribution


Techiques used in food processing and functional food

Food processing describes the processes and equipment involved in turning agricultural products into consumer products, and the mechanisms in place to ensure quality control.


Techiques used in food processing and functional food

Quality control Processing technology functional food (nano-emulsions)





distribution


Techniques used in packaging and distribution

Food packaging and distribution is defined as: “materials used to package fresh and processed foods, and the procedures and systems in place to monitor supply chains and authenticate items.”


Techniques used in packaging and distribution

Barrier Packaging (nanoclays) Antimicrobial and Antimycotic

Packaging Biodegradable Packaging (nanoclay,

nanofibres and nanotubes) Active and Smart Packaging


What are the applications? Nano emulsions Nano clay Carbon nanofibres and nanotubes


Nano emulsions lipid or polymeric vesicles between 20-200nm difference micro-emulsions input of

energy vary stable show little fusion of particles only a bit of sedimentation


Nano emulsionsUSED IN AS

functional food Agriculture

delivery mechanisms controlled release

method

Criteria: deliver on the right spot, the form must be useful, no effect on the consumer, protected from environment.


Nano clay consists of aggregates of stacked,

ultrafine layered particles. 1 nm thick and a few 100 nm long

and wide. highly absorbent Advantage: relative abundance and

low cost


Nano clayUSED IN AS

Historically: Buildings containers of foodstuffNow: bio degradable

packaging

Water use and nutrient control

Building component

Component mixed with biodegradable polymers

Filter Slow releas of

intercalated chemicals


Carbon nanofibres and nanotubes allotropes of carbon with a

cylindrical nanostructure


Pro’s and contra’sPRO’S CONTRA’S

Enhancing foodpackaging

Enhance flavor and texture of foods

Reduce fat content Food for more people Less need for farmland

Too little research Danger with self-

assembly Lack of clear definition


What will the future bring?

The funding for nanotechnology:

In 1997

In 2005

By 2015

$432 million

$4.1 billion.

$ 1 trillion of the global economy



In the view of globalization, food packaging requires controlled food safety and quality based upon international standards.



IMPROVE QUALITY IMPROVE SAFETY

The use of multi-functional intelligent packaging methods.

Development of improved taste, flavor, color, texture and stability of foodstuffs.

Increasing absorption and bioavailability of nutrients and health supplements.

Controlling microbial growth, postponing oxidation and improving damage visibility.

The use of nano-sensors for traceability and monitoring the condition of food during transport and storage.


Conclusion

The development of Nanotechnology in food is obviously going to have a

great part of the future because it has a lot of

potential.


Thank you for your attention.

nanotechnology in food

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