Nanotechnologies in the Food Industry

The main objective of this course is to provide the students with the basic knowledge related to the nanotechnologies, starting from the most important theoretical and practical information that can be profitably used at job level. Toward this goal, the most relevant theoretical concepts will be explained by means of practical examples pertaining to the food sector. Students will also acquire the most important information on the main analytical tools and techniques related to the `nano¿ systems. Finally, both potential advantages and risks associated to the nanotechnologies will be illustrated, with special reference to the impact to the consumers¿ health, according to the current legislative framework.

At the end of the course, students will gather the basic information that is necessary to approach with criticism the nanotechnology world. At the same time, students will be aware of the main technical-analytical and methodological tools that will be useful at job level. The acquisition of an appropriate and specific terminology will enable the students to develop marked communication skills related to the nanotechnology subject. This will allow the students to contribute actively and consciously to spread the concepts related to the nanotechnologies and their applications.