Nanotechnology focuses on the characterization, fabrication, and manipulation of biological and non-biological structures at dimensions of roughly 1 to 100 nm. Structures on this scale have been shown to have unique and novel functional properties. Consequently, interest and activities in this research area have greatly increased over the past years. The potential benefits of nanotechnology have also been recognized by many industries, and commercial products are already being manufactured, such as in the microelectronics, aerospace, and pharmaceutics. More than 400 companies around the world today are active in nanotechnology research and development and this number is expected to increase to more 1000 within the next years. In contrast, applications of nanotechnology within the food science are rather limited. Achievements and discoveries in nanotechnology are just beginning to impact the food industry at different levels from food safety with the development of novel sensing devices to the molecular synthesis of new food products and ingredients or packaging materials.
The SIG is aimed to:
- implement education and research that can exploit the novel properties of nanomaterials offering new opportunities for the food and agricultural industry
- provide training activities on the several aspects of the nanotechnology applied to food and biological systems
- provide methods for the risk assessment of the new nanofood
- exchange ideas and methodologies
The main objectives of the SIG is the creation of a reference group in food nanotechnology and the promotion of exchange of ideas in view of preparation of common research projects.
- Seminars and webinars will be organised: to read more on past workshops visit past Iseki events
- Registered users can participate in moderated discussion forums
reference contacts: Saverio Mannino (saverio [dot] mannino [AT] unimi [dot] it), Kristberg Kristbergsson (kk [AT] hi [dot] is) and Gustavo Gutierrez (gusfgl [AT] gmail [dot] com)
The SIG is open to all interested people that would like to actively contribute and collaborate. For more information and/or expression of interest please send email to the contacts or register <here>. for membership select "non-member registration" and then SIG3
- International Graduate School BioNanoTech
- FP7 project "Nanolyse": NANOPARTICLES IN FOOD: Analytical methods for detection and characterisation
Relevant Publications of the SIG
- Scampicchio,M., Bulbarello,A., Arecchi,A., and Mannino,S. (2008) Electrospun nanofibers as selective barrier to the electrochemical polyphenol oxidation. Electrochemistry Communications 10: 991-994.
- Scampicchio,M., Wang,J., Blasco,A.J., Arribas,A.S., Mannino,S., and Escarpa,A. (2006) Nanoparticle-based assays of antioxidant activity. Analytical Chemistry 78: 2060-
- Scampicchio,M., A. Arecchi, S.Mannino (2009) Optical nanoprobes based on gold nanoparticles for sugar sensing Nanotechnology 20, 135501
- Weiss J, Decker EA, McClements DJ, Kristbergsson K, Helgason T, Awad T. (2008). Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components. Food Biophysics 3(2)146-154.
- Helgason, T., Awad, T.S., Kristbergsson, K., McClements, D.J. and Weiss, J. (2009). Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN). J. Colloid Interf. Sci. 334 (1) 75-81.
- Helgason T., Awad, T.S., Kristbergsson, K., McClements, D.J. and Weiss J. (2008). Influence of Polymorphic Transformations on Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions. J. Am. Oil Chem. Soc. 85(6)501-511.
- Quintanilla-Carvajal, M. X., Camacho-Díaz, B.H., Meraz-Torres, L. S., Chanona-Pérez, J. J., Alamilla-Beltrán, L., Jimenéz-Aparicio, A., Gutiérrez-López, G. F. (2010) Nanoencapsulation: A New Trend in Food Engineering Processing. Food Engineering Reviews 2(1) 39-50
- Pascual-Pineda,L.A., Flores-Andrade, E., Guevara, C.I., Alamilla-Beltrán, L., Chanona-Pérez, J.J., Azuara-Nieto, E. and Gutiérrez-López, G. (2010). Chapter. 66. Nanostructures and Minimum Integral Entropy as Related to Food Stability. In: Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford y Sanguansri Charoenrein. (Editors). Wiley-Blackwell.
- Flores-Andrade E., Beristain C. I., Vernon-Carter E. J., Gutiérrez-López G. F. and Azuara E. (2009) Entalphy-Entropy compensation and water transfer mechanism in osmotically dehydrated agar gel. Drying Technology 27 (9):999-1009.