Nanoscience in Foods- Opportunities and Challenges
NanoTechNews
Nanoscience in Foods: Opportunities and Challenges
4 June 2009
Leatherhead Food International invites you to a one-day conference
Chaired by Professor Clive Roberts, Professor of Pharmaceutical
Nanotechnology and Director of the Nottingham Nanotechnology and
Nanoscience Centre, The University of Nottingham
Programme
8.45 REGISTRATION and REFRESHMENTS
Nanotechnology =96 Applications in Food Ingredients
9.15
Chairman=92s Welcome and Introduction
09.30
Nanotechnology in the Food & Drink Industry =96 An Overview
Dr Pretima Titoria, Joint Project Leader, NanoWatch=A9, LFI
Nanotechnology is an emerging science with potential benefits for the
Food & Drink Industry, although at the same time there have been
concerns raised over the safe usage and potential risks.
An overview of the nanotechnology methodologies will be given here,
along with an update on academic & fundamental research that is
relevant to the Food & Drink Industry. A review of the =93nanofood=94
products currently on the market will be included, as well as an
evaluation of the concerns and issues.
10.00
Self-Assembly for Nano-Particles =96 What is it and Why?
Professor George John, Associate Professor, The City College of the
City University of New York
The self-assembly of low molecular weight building blocks into
nanoscale molecular objects has attracted interest in fabrication of
soft materials. Building blocks, used in supramolecular chemistry, are
synthesised mainly from petroleum-based starting materials; however,
biobased organic synthesis presents distinct advantages for generating
new building blocks since they are obtainable from renewable
resources. Current research is looking at developing building blocks
from renewable resources to generate soft materials such as new
surfactants, emulsifiers, liquid crystals, lipid nanotubes and
molecular gels. Some examples of soft materials from agri-sources will
be presented. These hydrogels have been shown as delivery vehicles. By
combining biocatalysis with principles of green and supramolecular
chemistry, building blocks-to-assembled materials were developed. The
advances that have led to the understanding of sugar-based gelators
and its resulting impact on future food and biomaterial applications
will also be addressed.
10.30 REFRESHMENTS and NETWORKING
Exhibition for Nano-Fabrication & Nano-Characterisation in the Food &
Drink Industry
11.00
Forming Nanostructures from Proteins and Polysaccharides
Dr Mark Auty, Manager, National Food Imaging Centre, Teagasc
The inherent ability of biomolecules to self-assemble into
nanostructures is an exciting new research area that has yet to be
fully exploited by the food industry. By manipulating environmental
conditions, it is possible to create a wide range of nanostructures
from proteins and polysaccharides. There is potential to design
biologically derived nanostructures with specific functionalities
ranging from targeted release of bioactives in the intestinal tract to
new packaging materials. This presentation will focus on the formation
of fibrillar structures from milk proteins and review current food-
related nanotechnology applications for proteins and polysaccharides.
11.30
Nano-Emulsions
Dr Henelyta S. Ribeiro, Research Scientist, Unilever Research Centre
Microfluidic emulsification processes, such as high-pressure
homogenisation, and emulsification diffusion methods used to design
and fabricate new structures and functional properties will be
highlighted, with especial emphasis on the particle size and
distribution. Many active compounds are practically insoluble in water
and only slightly soluble in oil at room temperature. Incorporation of
poorly soluble active compounds into nano structures may influence
their solubility and crystallinity. It can enhance their
bioaccessibility, deposition, and improve sensory properties.
Formulating active compounds into these systems result in faster
delivery of the compounds into cellular compartments, improving their
bioavailability. Potential advantages of these formulations will be
addressed, such as controlled release and penetration of the
encapsulated substances, protection against external environmental,
and crystallisation.
Nanotechnology =96 Applications in Food Safety and Processing
12.00
Nanomaterials and Food Safety
Professor Ian Bruce, Department of Bioscience, University of Kent
In the context of food safety most of the diagnostic tests and much of
the technology to do with identity confirmation and product tracking
in terms of supply chains is based on nanomaterials science. Food
formulation also involves nanoscience =96 from ingredients to processing
e.g. emulsification which can also render foods =92safer=92 as a
consequence of their improved quality. Nanotechnology is therefore
widely diffused in the food arena and this talk will specifically
concentrate on how it can and is improving public health, safety and
confidence in food products by efficient, rapid and cost effective
control and monitoring of food quality and identity.
12.30 LUNCH
Exhibition for Nano-Fabrication & Nano-Characterisation in the Food &
Drink Industry
13.30
Nano-Coating and -Particle Technologies in the Food Safety and
Processing Industry: Current Applications and Future Challenges
Professor Vasco Teixeira, Associate Professor in Materials Physics,
University of Minho
In the field of nanotechnology-based thin films and coatings, new
approaches using nanoscale effects can be used to design, create, or
model nanocoating systems with significantly optimised or enhanced
properties of high interest to the food, health and biomedical
industry. With the development of nanotechnology in various areas of
materials science, the potential use of novel surfaces and more
reliable materials by employing nanocomposite and nanostructured thin
films in food packaging, security pharmaceutical labels, novel
polymeric containers for food contact, medical surface instruments,
and even coated nanoparticles for bionanotechnology will be
considered. An overview of the nanotechnology approaches to produce
nanostructured materials for food and health-food industry will also
be presented. Topics to be discussed include introduction to
nanocoatings concepts (from functional nanocomposite and graded
coatings to smart nanomaterial surfaces used in packaging industry)
produced by clean PVD (Physical Vapour Deposition) Technologies, and
other deposition techniques. An overview of the current research,
existing technological applications and future industrial materials
and components will be highlighted.
14.00
Nanotechnologies for the Food Sector =96 Consumer Safety Concerns
Alan MacNicoll =96 Principal Scientist, Science Strategy, Research and
Innovation, Food and Environment Research Agency
Like other sectors, advances in the field of nanotechnology are
promising to revolutionise the food and related sectors. An increasing
number of (health) food products are already available worldwide.
Although the current nanotechnology applications in the EU=92s food
sector are only marginal, they are anticipated to grow in the coming
years. These new technological developments have, however, also raised
concerns over the safety of nanomaterials to consumers=92 health. This
presentation will highlight the recent developments in this area, and
will discuss whether the use of nanotechnology-derived materials in
(health) food products will have any consumer safety implications.
Nanotechnology =96 Regulatory Status and Consumer Perception
14.30
Global Regulatory Review of Nanotechnology in Foods
Simon Linsley, Regulatory Advisor, LFI
This will provide an introduction to regulatory controls of
nanotechnologies in Europe, the United States and Japan. How the
markets are regulated and what legislation applies to nanotechnology
products in those markets.
15.00 REFRESHMENTS and NETWORKING
Exhibition for Nano-Fabrication & Nano-Characterisation in the Food &
Drink Industry
15.15
Consumer Attitude & Perception of Nanotechnology in Foods
Dr Arnout Fischer, Social-Sciences, Marketing and Consumer Behaviour,
Wageningen University
A possible application area for nanotechnology is in the food
industry; where it can be utilised in processing, packaging, and even
as nanoparticles in food itself. Food applications are however more
likely to be controversial compared to other applications. As of yet
consumer attitudes towards nanotechnology in food does not appear to
have crystallised; they are more or less neutral, and very weak. There
is some indication, from (risk) psychology, with regard to which
factors are most likely to influence the formation of stronger
attitudes. Besides psychology of risk, previous failures such as the
introduction of genetically modified organisms in the food chain give
an indication about the development of public attitudes. Based on
these earlier findings, we argue that the inclusion of tangible and
desirable end-user benefits will be necessary to overcome even the
smallest perceived risk. The challenge for industry will be to
adequately address the worries and concerns of the public, even if
they seem unreasonable.
15.45
Roadmap for Micro- and Nanotechnologies in the Food & Drink Industry =96
The Future
Dr Keith Robson, NanoKTN-Theme Manager: Manufacturing & Processing
The Nanotechnology Knowledge Transfer Network (NanoKTN) and its
services will be introduced. The mission and way of working of the
Food Focus Group recently established by Leatherhead Food
International in conjunction with the NanoKTN will be detailed. An
overview will be given of the European Technology Platform on Food for
Life created by Confederation of the Food & Drink Industries of the EU
(CIAA) in 2005, and how its key thrusts of improving health and
wellbeing, building consumer trust in the food supply chain and
founding the supply chain on sustainable and ethical production align
with the application of nanotechnology within the food industry. An
exemplar road map will be presented for the development of
nanotechnology in food in Japan and the audience invited to consider
how a similar roadmap might be constructed for the UK.
16.15 Chairman=92s Closing Remarks
16.30
Close
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