Nanotechnologies in the Food Industry

The course includes an initial part dedicated to the historical development of nanotechnologies from the early achievements in the 50s up to the current discoveries and applications. Afterwards, the most important 'key-words' pertaining to the nanotechnology field will be introduced, so that fundamental concepts (e.g., nanostructures and nanosystems) can be elucidated. The most relevant applications of nanotechnology belonging to different fields of the food sector (e.g., nutrition, manufacturing/processing, security, safety, and packaging) will be also discussed. The potential benefits arising from the nanotechnologies, as well as the potential risks associated to their applications, especially under a consumer's perspective, will be then presented. The final part of the course will be devoted to the reference regulations within the European legislative framework.
Specifically, the course will develop according to the following topics:
- Introduction: definition of the goals and general information
- Nanotechnologies from the 50s to today
- Definitions, nomenclature and key-words
- Intermolecular interactions and supramolecular structures
- Nanotechnologies in the food sector - Applications
· Nutrition
· Food manufacturing and processing
· Food security
· Food safety
· Food packaging materials
- Main instrumental techniques related to 'nano' systems
- Potential of nanotechnologies and risks for the consumers
- Legislative framework