Nanotechnology

The probe microscope methods used at IFR allow us to observe food molecules, their interactions and the types of structures they form within foods. This understanding offers routes to the rational selection of raw materials, rational processing of foods and the discovery or design of new structures.

As such these activities can be considered to be examples of nanoscience and nanotechnology. However there are many aspects of nanoscience and nanotechnology that can impinge on the food industry. Some people welcome this as a new dawn for food science and technology, whereas others are more cautious and voice concerns. The types of products appearing outside the UK suggest that their adoption within the UK could challenge current regulations and may, some feel, justify new types of labelling in order to allow consumers to exercise choice.

The purpose of this page is to provide access to information on nanotechnology particularly where this relates to, or concerns, possible applications in the food area.

(a) Polysaccharide and (b) Protein Networks

Further reading:

Morris VJ. Nanotechnology and its future in new product development. Journal of the Institute of Food Science and Technology. 20 (3)15-17 2006.
Morris VJ. Is Nanotechnology going to change the future of Food Technology? The International Review of Food Science and Technology 3 16-18 2005.
Jones RAL. Soft machines: nanotechnology and life. Oxford University Press (2004). A good book about nanotechnology for the general reader.

Owing to the large number of links we have decided to split them up into several groups: