2nd SCHOOL OF NANOTECHNOLOGY:
With the advent of nanoscale science and technologies, the food industry and scientists are exploring their potentiality 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, developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing also consumer confidence.
The ISEKI Food Association organized one and half day to further explore the use of nanotechnology in food. This school is organized in lectures in which are described the most updated research in the field and half-day of practical work in which the participants can learn of some technique applied to the development and characterization of food grade nanomaterial.
The discussion can be continued at the Forum for SIG Bionanotechnology.
|Nanoworkshop leaflet Vienna.pdf||2.53 MB|