Nanotechnology in Food
The food sector could benefit greatly from the new opportunities presented by the developing science of food nanotechnology. The manipulation of matter at the nanoscale scale, usually between 1 and 100 nm, is known as nanotechnology. Due to their similar characteristics, manufactured nanoparticles can readily integrate into food and water, which are naturally made of molecules at this scale. These particles can work together as cohesive units to accomplish important functions including improved transportation, which is advantageous for a variety of sectors, especially the food manufacturing sector.
Key applications in food nanotechnology include:
- Nanoencapsulation
- Engineered Nano-sized Additives
- Nanocoating
- Nano-sized Agrochemicals
These innovations have the potential to improve food quality, safety, and functionality, while also enhancing agricultural practices.
Related Conference of Nanotechnology in Food
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Nanotechnology in Food Conference Speakers
Recommended Sessions
- Additives in Food
- Health and Nutrition of Food
- Nanotechnology in Food
- Analysis of Food
- Analysis of Food and Drugs
- Chemistry of Food
- Chemistry of Organic Matter
- Cutting-Edge Technologies for Food Processing
- Engineering Food Production
- False Food Labeling
- Food Physical Chemistry
- Genuineness and Honesty of Food
- Innovation and Food Science
- Innovative and quick approaches to food chemistry
- Microbiology of Food
- Nutrition and Food
- Processing of Food
- Resource Economics and Agriculture
- Reusing and Wasteful Food
- Rheology of Food
- The Food Industry's Use of Hydro Colloids
- Toxicology of Food
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