Review article: Role nanotechnology in food science

31 October 2017

In a review article, researchers at Krishi Vigyan Kendra in India examine the impact of nanotechnology on several aspects of food science, from how it is grown to how it is packaged. The article is published in the International Journal of Current Microbiology and Applied Sciences.
One of the 4 focus areas for nanotechnology food research is packaging. Nanotechnology offers many possibilities here. Hollow nanofibres and silicate nanoparticles or metallic/ceramic nanoparticles combine light weight and strength. Another promising application is gas-barrier structures with low permeability. Nanoparticles embedded in plastics may be used to retard gas (such as oxygen or water vapor) diffusion.
Click here for the article (233 kB).
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