IFT 2007 Annual Meeting & Food Expo Review: Food Nanoscience Conerence
national ood and bio-materialsresearch network, is designed todiscover new ideas and developnew biology-based technologiesthat will create new commercialopportunities. Its mission is or ahealthier Canada, and it partnerswith industry, government,not-or-prot organizations, andnational and international researchinstitutions. On-going projects arein the areas o biolms, hydrogels,cationic peptides, nutrient deliverysystems, and exploration o some o the ethical and social issues arisingrom nanoscience developments.
o the Institute o Food Research, United Kingdom,said that ood nanotechnology isan emerging area o interest in theUK and Europe in general. Uses ornanoparticles are being exploredin ood and ood contact materials.There is growing interest in the useo “inert” nanoparticles in ediblecoatings and barriers, preserva-tives, antimicrobials, and mineralsupplements. The main concernrom a regulatory standpoint, hesaid, is with nanoparticles added toood, especially those that may notmetabolize, as there is inadequateinormation on potential or toxic-ity or bioaccumulation in the body.
o WageningenUR, the Netherlands, discussed
, a new program in theNetherlands or nanoscience in oodand health systems. Its purposeis to create application-drivennanotechnologies. Each projectwithin the program, he said, willhave an underlying business casewith an aim to apply the resultswithin three years. The majorthemes or the program are oodsaety and quality, including sensorsand analysis systems, tracking/trac-ing/monitoring devices, activepackaging, process technology, andencapsulation and delivery systems.
o CP Kelco, Japan, said that ood nanotechnol-ogy research in Japan is speciedas one o the priority researchtargets in the Third Science andTechnology Basic Plan that wasannounced by the government inMarch 2006, with a ocus on unc-tional oods. Tools and methods tocharacterize and measure nanoscalestructures (e.g., scanning probemicroscopes) have become increas-ingly available to ood scientists.
o National TaiwanUniversity said that research andapplications o nanotechnology inood in Taiwan started about sixyears ago. A logo or nanoproductswas launched in 2004 by the Indus-trial Bureau. The main activitiesare in academia, with a ocus on thepreparation and characterization o nanoparticles, utilization o nano-technology to enhance absorptiono active compounds in Chineseherbs, study o physiological eectso nanoparticles such as iron andcalcium, and other applications.
Applications in Food
The session on “Nanotechnol-ogy Benets: Application Areasin Food,” moderated by
o AFMNet and
o Pepsi-Cola Co.,provideda, provided asummary o the developmentso potential applications. Theseinclude creation o rapid detectionmethods such as sensors or oodsaety and quality; design o high-perormance packaging mate-rials; development o processingtechnologies; and development o novel delivery systems that betterprotect unctional ingredientsand allow or controlled releaseo encapsulated compounds.
o ClemsonUniversity discussed his researchon utilizing carbohydrate biounc-tionalized nanoparticles as potentialalternatives to antibiotics or theremoval and control o oodbornepathogens. These applicationstake advantage o the pathogenic bacteria’s ability to use carbohy-drate-binding proteins (adhesions)to adhere to specic host cellreceptors (carbohydrate receptors)to initiate inection. For example,the multivalent D-mannose biounctionalized nanoparticles bound strongly with
ORN178, which expressed FimHadhesion, resulting in signicantnanoparticle-mediated bacterialaggregations. These nanoparticlesalso have potential application in biosensor development, he said.
o the University o Idaho discussed the developmento a biosensor or detection o theood pathogen
He stressed the importance o integrating diverse disciplines such
Working Group Develops Plan
FT’s Food Nanoscience Working Group recently developed its long- term strategic plan. The goal o the working group is to acilitate theacquisition, generation, and communication o technical and saetydevelopments o nanoscale materials or ood applications in order toadvance the pursuit o scientic endeavors, encourage collaborationamong organizations with interest in ood nanoscience, and infuenceregulatory agencies, consumers, and the general public’s decision mak-ing regarding nanoscience and ood.The group’s objectives are to position IFT as a leader in the commu-nity o researchers exploring the nanoscale science o ood and provide aorum or stakeholder engagement; to leverage partnerships with leadingnanoscience research and policy institutions to encourage collaborationand exchange o inormation, and to advocate or increased unding ornanoscale science o ood.More inormation is available at http://members.it.org/IFT/Communi- ties/Committees/Food+Nanoscience+Working+Group/.