Application of nanotechnology in food - a review

Nanotechnology is the engineering of functional systems at the molecular scale. This covers both current work and concepts that are more advanced. It refers to the projected ability to construct items from the bottom up, using techniques and tools being developed today to make complete high performance products. Nanotechnology is generally regarded as new approaches to manipulation of materials and structures. This new type of material science will impact on the food industry. The electronics industry already uses nanotechnology and there are likely to be continued advances in the miniaturisation of computer chips and enhanced data storage, which will undoubtedly lead to improvements in food safety and authentication. Nanotechnology can be applied in all aspects of the food chain, both for improving food safety and quality control and as novel food ingredients or additives, which may lead to unforeseen health risks. There are some concerns about implementation guidelines and risk assessment methods. The general public lacks awareness of nanotechnology in general, and applications of nanotechnology in food in particular.