Nanotechnology and Food Safety

Nanotechnology

Nanotechnology is a term that generally refers to the development, manipulation and manufacturing of materials in size range of 1-100 nm. These includes micro elements or smaller than micro not any other like octa etc.

Some Background
In my last blogs I try to descirbe every good aspect of nanotechnology in the filed of Food Science and Technology. How nanotechnology and nanocomposites are giving us benefits by producing different emulsions and many more.

Todays Topic
During formation or processing of any food or other items it is important to consider the amount of additives which are we using. I already discused about additives.

• Additives
• Additive Enhancing Flavor
• Additive Improving Taste
• Additives Improving Nutrition
• Additives Improving Functional Properties of Food

So in this case of nanotechnology there are limits too to utilize them in whicgh food item, how and in what quantity.

• Codex alimentarious (FSQMS) issued regulations first in 2008.
• Europen Commision issued regulations in 2009
• Food and drug Administartion Authority (FDA) issued guidelines to use nanocomposites and nanoparticles in food, in 2014.

Portable Testing System

• Nanosensors are used to detect the nano apticles preset in the food. These are made of Gold, Paltinum and Palladium base detecting Protein and antibodies in the food.
  These can be detected by averaging their size, dia or by their characteristics in he food. These can be detected by measuring:
• Numbers of nano-composites
• Diameter
• Size Distribution
• Shape
• Charge

Equipments that are used to detect nanoparticles in food are:

• Atomic Force Microscopy (AFM)
• Field Emmission Sacnning Electron Microscopy (FESEM)

Hope that everyone understands.. If there is any problem then follow, upvote, resteem, reply talha96 for more....