Progress in Food Nanoscience and Nanotechnology

The 3rd IFT International Food Nanoscience Conference was held following the IFT Annual Meeting and Food Expo in Chicago on 1 August 2007. A variety of US and international speakers provided status summaries on progress in nanoscience and nanotechnology around the world, including areas such as biosensors, packaging materials, food functionality, delivery systems, safety and regulatory control. This issue of The World of Food Science provides summary papers and abstracts of the conference presentations.

Acknowledgement is made to the IFT Food Nanoscience Working Group who organized the conference, and especially to Dr Betty Bugusu, at IFT’s office in Washington, DC, for her role in liaising with the Working Group and for coordinating collection of the summary papers and abstracts (E-mail: bbugusu@ift.org). Readers are also referred to the conference overview report [Bugusu, B. and Lubran, M. (2007) Food Technol. 61(9): 121-124].

The next IFT International Food Nanoscience Conference: Advances in Nanoscale Science and Technology of Food, will be held prior to the 2008 IFT Annual Meeting and Food Expo on 27-28 June 2008 at the Hilton New Orleans Riverside Hotel. View the conference agenda and registration information online at ift.org/IFT08.

Ken Buckle
Chair, Editorial Advisory Board
The World of Food Science

Evaluating the safety of nanoscale materials and nanotechnology-enabled products
The unique and diverse physico-chemical properties of engineered nanoscale materials suggest that their toxicological properties may differ from materials of similar composition but larger size. 

State of Food Nanotechnology in the U.S. in 2007
Overview of the ongoing developments and progress in food nanotechnology in the United States up to 2007.

Natural and Designed Self-assembled Nanostructures in Foods
Using nanoscience tools to understand the structure of naturally occurring nanostructures in raw materials and the nanostructures induced on processing will lead to rational selection of improved raw materials, enhanced processing, and design of novel foods.

Food Nanotechnology in Japan
Food nanotechnology research is gaining popularity in Japan.

Food Nanotechnology in Taiwan
In Taiwan, the research and applications of nanotechnology in food started about 6 years ago. 

Food Nanotechnology in the Netherlands
Recently a new research program aimed at valorization of the results of nanotechnology research in two economically important application areas, food and health.

Food Nanotechnology in Canada
The Advanced Foods and Materials Network is Canada's national food and bio-materials research network, designed to discover new ideas and develop new biology-based technologies to create new commercial opportunities.

Adhesin-Specific Nanoparticles for Removal of Foodborne Pathogens
Many pathogenic bacteria use carbohydrate-binding proteins (adhesins) to adhere to specific host cell receptors (carbohydrate receptors) to initiate infection.

Nanotechnology: Electronic Biosensors for Food Safety
The work described here is an example system design that produced an electronic biosensor targeted for agrifood biosafety.

Micro- and Nanoparticles for Drug Delivery
Biomedical drug delivery systems are frequently micro- or nanoparticle based. The difference in size between those two types of particles has important implications for formulation and performance. 

Nanoscience and Nutrition Delivery System (NDS)
Nutrient Delivery System may be used to develop nutrients suitable for fortification by overcoming the problems in their taste, flavor, stability, solubility, safety and bioavailability.

Food Materials Functionality
To efficiently develop foods and food products, and novel food applications such as the delivery of active functional food components, it is necessary to first obtain a detailed understanding of the complex properties of foods and food materials. 

Issues and Challenges for Nanoscale Science in Food Applications
As the science develops and more and more potential applications of nanomaterials are being discovered, there are also issues and challenges arising regarding adoption of this new technology by the food and food-related industries. 

Food Nanotechnology: Food Packaging Applications

Food Nanotechnology: A FDA Perspective

• David Lineback, IUFoST President
• Dennis R. Heldman, IFT President 2006-2007

• Joint IUFoST/FAO Database Relevant to the Food Needs of Developing Countries
• IFT 2007 Healthful Foods Directory
• IFT 2007 Services Directory
• IFT Food Technology Buyer's Guide

IFST Information Statements

• Cryptosporidium
• Cyclospora
• Foodborne Viral Infections
• HIV/AIDS and the Food Handler
• Verocytotoxin -producing E. coli food poisoning and its prevention

IFT Scientific Status Summaries

IFT Expert Reports

• Antimicrobial Resistance: Implications for the Food System

FAO Food Safety Risk Analysis: A guide for national food safety authorities

FAO/WHO guidance on the application of HACCP in small food businesses

WHO Food Safety - Five Keys to Safer Food Manual (English, French, Spanish, Russian, Chinese and Arabic)