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:





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