Nanotechnology in the food industry

The course aims to provide students with basic knowledge regarding the application of nanotechnologies in the food sector, enabling a critical analysis that considers the potential and risks associated with 'nano' systems, particularly concerning products, processes, and consumer health, within the framework of current legislation.
Students will acquire this knowledge through frontal lessons and laboratory exercises. The lectures will introduce students to the fundamental concepts describing 'nano' systems, with specific applications illustrated through case studies drawn from various areas of the food supply chain. These will include significant connections to concepts and notions from other courses within the same degree program. The laboratory exercises will focus on the most common analytical techniques applied to 'nano' systems.

At the end of the course, students will acquire skills related to the main analytical techniques and methodological approaches for characterizing 'nano' systems in the food sector. Students will be able to apply key technical-analytical and methodological approaches to characterize 'nano' systems for applications in the food industry. Additionally, students will be capable of applying the acquired knowledge based on the specific product and/or process within the relevant food supply chain, market drivers, and applicable regulations.