State of Food Nanotechnology in the United States in 2007

Jochen Weiss

Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA

E-mail: jweiss1@foodsci.umass.edu, Ph: 413 545 1025, Fax: 413 545 1262

ABSTRACT

In this brief review article, an overview over the ongoing developments and progresses in food nanotechnology in the United States up to 2007 with a special emphasis on infrastructure developments is given. First, a brief historical review of the origins of food nanotechnology and nanosciences is given. Focus of research in the areas of processing, packaging sciences, ingredient technologies and food safety are briefly discussed. Then, funding agencies and respective programs supporting the development of food nanotechnology are introduced. Finally, infrastructure development efforts and information distribution activities through regulatory, industrial and not for profit organization in the United States are reviewed.

Introduction

While nanotechnology as a science has roots in well established disciplines such as applied physics, materials science, interface and colloid science, and device physics, the term nanotechnology was not coined until 1974 when a Japanese researcher named Taniguchi published a key article on the topic entitled “On the basic concept of Nano-technology” (Taniguchi 1974). The publication, drawing on Richard Feynmans visionary talk "There's Plenty of Room at the Bottom" given at the American Physical Society meeting at Caltech on December 29, 1959, defined nanotechnology as “…processing of, separation, consolidation, and deformation of materials by one atom or one molecule”. This rather narrow definition was later expanded to include assemblies if atoms or molecules with dimensions in the nanometer range where novel properties are observed. Surprisingly, the introduction of the term in the food sciences took almost another 30 years and the first mentioning of food nanotechnology can be found in a publication by Moraru and coauthors (2003). The fact that the term was not mentioned until 2003 did however not mean that no prior research was conducted in this area. On the contrary, researchers in food colloids and emulsion sciences as well as food packaging applications were individually already working on projects that today would clearly be labeled as food nanotechnology research. However, with the initiation of the National Nanotechnology Initiative (NNI) that brought designated funding opportunities to this fertile area, researchers began to increasingly focus on translating principles and techniques developed in the nanosciences to food science and technology. Initial projects supported by USDA under the newly founded “Nanoscale Science and Engineering for Agriculture and Food Systems”, a part of the National Research Initiative (NRI) focused on the development of sensor technologies. Initial results received by this very first round of funding were presented at the 1st Food Nanotechnology Conference organized by the newly founded IFT Food Nanotechnology Workgroup” in 2006 and was held in conjunction with the IFT Annual Meeting in Orlando, Florida. Since then, awareness of research progress made in this area by industry, academic researchers and governmental as well as non-governmental organizations has greatly increased. Today, because of the rapid pace of development, research efforts are broadening to include not only the development of novel structures that may be used in food applications, but also to the assessment of potential risks that may be derived from the application of such structures.

Research Efforts in Nanotechnology in the United States

Research in Food Nanotechnology currently focuses on four major areas (IFT 2006, Chen and others 2006):

(a) Nanotechnology research in food safety and quality addresses urgent needs to improve the safety and quality of the US food supply. Within this area, the development of new sensors to rapidly detect foodborne pathogens and spoilage organisms takes a predominant role (Figure 1). The generation of new nanomaterials has played a key role in advancing molecular electronics based detection methods that include biosensors, electronic noses and microarrays. These assays can be completed within minutes and sometimes seconds to yield a definitive answer of whether a particular pathogen and/or its toxins are present in a food system. In contrast, conventional techniques such as blotting, nucleic acid assays, plating, GC, KPLC, immunoprecipitation, and agglutination may require several hours to several days as pre-enrichment and enrichment is needed. Food nanotechnology has also been used to improve the functionality of food antimicrobials by developing preservative carrier systems that are able to prolong the activity of food antimicrobials, improve the antimicrobial efficacy to inhibit and/or kill pathogens and spoilage organism and in some cases even broaden the spectrum of activity by overcoming natural defense mechanisms in foodborne pathogens that previously prevented some antimicrobials from functioning.

(b) Food processing applications include the design of new membrane separation systems that allow for a more efficient, low cost separation of valuable components from solutions and dispersions. Separation columns are constructed from non-woven filter materials or particles that are composed if individual fibers or particles with sizes that vary between 10 and 500 nm. These fibers or particles have extremely high surface-volume ratio and are thus excellent for deep filtration or adsorption. These fibers may be produced by processes such as electrospinning, electrospraying, and coacervation. A functionalization of surfaces of these nanofibers or particles is possible via techniques such as core-shell spinning, co-spinning, spin-coating or electrostatic deposition. In addition to being useful as membranes for separation processes, these materials can also be used as novel catalysts to improve chemical or biochemical reactions

(c) In the area of food packaging, development focuses on materials that have improved mechanical performances. These materials are of particular interest to manufacturers of shelf-stable food products where ability to withstand abusive retorting conditions is required. The production of these materials often involves the inclusion of nanostructures such as clay monolayer or nanoparticles (Figure 2). These structures must be chemically bonded to the surrounding polymer matrix to improve the mechanical strength of the composite materials. The inclusion of these structures generates a so-called “torturous path” that greatly increases the path length for oxygen and water diffusion through the package. As a consequence, these packages have greatly reduced gas and water transmission rates. On the other hand, packaging materials may be given additional functions to produce “active” packaging materials by inclusion of nanostructures that carry other ingredients such as antioxidants, flavors, bioactives and antimicrobials.

(d) Finally, in the area of ingredient technologies, the utilization of nanostructures to include a great variety of functional compounds such as flavors, antioxidants, antimicrobials, and nutraceuticals is being rapidly advanced (Figure 3). Initial first generation structures were derived predominantly from the pharmaceutical field and included microemulsions, liposomes, nanoemulsions and nanofibers while second generation structures are becoming increasingly complex and involve a controlled assembly of these simpler structures and their building blocks to build aggregates with higher order functions.

Financial Support of Food Nanotechnology Research in the US

Research in the United States in the area of Nanotechnology in 2007 has been predominantly funded by the National Nanotechnology Initiative (NNI). The NNI is a federal R&D program that was established to coordinate the multiagency efforts in nanoscale science, engineering, and technology. As of 2007, there are twenty-six federal agencies that are participating in the Initiative, 13 of which have a research and development budget for nanotechnology. The NNI is managed by the National Science and Technology Council (NSTC), the Cabinet-level council by which the President of the United States coordinates science, space, and technology policies across the Federal Government. The stated mission of the NNI is to fund research, the creation of university and government nanoscale R&D laboratories, and to educate the workforce in this scientific area that is increasingly becoming a cornerstone of the US economy. Table 1 shows an overview over the 2006, 2007 and projected 2008 budget of the 13 agencies that have an R&D budget. Of these 13 agencies, the United States Department of Agriculture is the primary funding agency that supports research in food nanotechnology. As previously mentioned, Program 75.0 of the National Research Initiative entitled “Nanoscale Science and Engineering for Agriculture and Food Systems”, that was initially offered in 2006 and will be being offered for a second time in 2008, funds projects that are aimed at providing knowledge, expertise, and highly qualified R&D human capital in nanotechnology for food and agricultural system. In addition, some research that falls in the category of nanotechnology but may also address larger structures has been funded within the NRI 71.1 – Improving Food Quality and Value Program. Development of structures that may be used for biobased products and generation of bioenergy such as new catalysts, new packages and others was also funded in NRI 71.2. Finally some research with applications in the field of food science and agricultures have been funded by programs within EPA (Detection and Monitoring of Engineered Nanomaterials) NSF (Nano- and Bio-Mechanics) and Interagency Programs (EPA, NSF & DOE: Nanotechnology Research Grants Investigating Fate, Transport, Transformation; Joint Research Solicitation)

Infrastructure Developments in Food Nanotechnology

Initially founded in 2006, the IFT Food Nanoscience Workgroup was founded to facilitate the acquisition, generation, and communication of technical and safety developments of nanoscale materials for food applications in order to advance the pursuit of scientific endeavors. The group consists of volunteer members with interest and expertise in the area of food nanosciences. The stated goal of the workgroup is to develop the information infrastructure to allow the establishment of a community of researchers that can freely explore the nanoscale science of food and to provide a forum for stakeholder engagement, an objectives that is becoming of increasing importance. The workgroup with support from IFT leverages partnerships with leading nanoscience research and policy institutions to encourage collaboration and exchange of information. A major task of the workgroup is to advocate for increased funding for nanoscale science of food since the current allocations for food-related research in this area are relatively small compared to expenditures in the area of materials research, energy, defense and health. Partnership developments initiated by the workgroup include international outreach with institutions such as the Dutch Ministry of Economic Affairs, which is a major driver of nanoscale science efforts in the Netherlands, the Wageningen University and Research Center, Japan’s National Food Research Institute and Canada’s Advanced Foods and Materials Network. Increasingly, other institutions in the US are contributing to this infrastructure development effort and partners include national nanotechnology participating agencies and departments such as USDA, FDA, EPA, the National Academy of Sciences, the Nano Science and Technology Institute (NSTI) as well as various other industry, trade associations and professional societies. Nevertheless, while much progress has been made in this area and stakeholders are becoming more involved, much work remains in the coming years as consumer concerns regarding nanotechnology in food need to be addressed.

Regulatory Agencies

The US Food and Drug Administration (FDA) has the mission to protect the public health by assuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, food supply, cosmetics, and products that emit radiation. As the primary agency responsible for advancing the public health by helping to speed innovations that make medicines and foods more effective, safer, and more affordable they have a vested interest in closely following developments in the area of food nanotechnology. In order to ensure that the public gets accurate, science-based information they need to use medicines and foods that incorporate nanotechnologies, FDA created the Nanotechnology Task Force (NTF) in August 2006 to determine regulatory approaches. To date, the task force has met twice (October 2006 and June 2007) to discuss the issue of nanoscale materials. The task force initially concluded that nanoscale materials may be used in most product types regulated by FDA and that materials present challenges similar to those posed by products using other emerging technologies. The task forces however recognized that properties relevant to product safety and effectiveness may change as size varies within the nanoscale. The task force therefore concluded that because of the emerging and uncertain nature of nanotechnology, transparent, consistent, and predictable regulatory pathways are being established. As a consequence, a research call for more work to assess data needs to better regulate nanotechnology products, including biological effects and interactions of nanoscale materials was issued.

Industrial Organizations with a Stake in Food Nanotechnology

The Nano Risk Framework, founded in June 2005, while not exclusively focusing on food nanotechnology, does cover area of interests in the field of food science and technology. Initiated by DuPont CEO Chad Holliday and Environmental Defense President Fred Krupp, the Framework has the stated goal to bring together interested stakeholders to identify and address potential environmental, health, and safety risks of nanotechnology. The Framework was created by a multidisciplinary team from both organizations, including experts in biochemistry, toxicology, environmental sciences and engineering, medicine, occupational safety and health, environmental law and regulations, product development, and business developments. Goals that apply to the area of food nanotechnology include the development of data profiles of a nanomaterial’s properties, inherent hazards, and exposure potential in order to provide a basis for making reasonable and responsible decisions about the material across its full lifecycle of development, production, use, and end-of-life disposal or recycling. The Nano Science and Technology Institute (NSTI) promotes and integrates nano and other advanced technologies through education, technology and business development. While again not solely focused on food nanotechnology the institute offers continuing education programs, scientific and business publishing and community outreach that serve all areas of nanotechnology including those in food. NSTI also produces an annual nanotech conference and trade show and has strategic relationships with the Defense Advanced Project Agency (DARPA), the National Science Foundation (NSF), the National Nanotechnology Coordination Office (NNCO), the Sloan Foundation, the American Institute of Chemical Engineers (AIChE), and the Swiss Nanotechnology Initiative.

Non-governmental Organization Supporting Projects in Food Nanotechnology

Various non-governmental agencies have become increasingly involved in discussions revolving around the field of food nanotechnology. These organizations that represent stakeholder interest have increasingly entered the debate to engage food scientists in questions that revolve around safety and ethics of the newly generated structures and technologies. For example, the “Project on Emerging Nanotechnologies” at the Woodrow Wilson International Center for Scholars was established in April 2005 as a partnership between the Woodrow Wilson International Center for Scholars and the Pew Charitable Trusts. The Project on Emerging Nanotechnologies collaborates with researchers, government, industry, NGOs, policymakers, and others to look long term, to identify gaps in knowledge and regulatory processes, and to develop strategies for closing them. Moreover, the project aims at providing independent, objective knowledge and analysis that can inform critical decisions affecting the development and commercialization of nanotechnologies with the stated goal of better informing the debate and to create an active public and policy dialogue. As such, they are neither an advocate for, or against, particular nanotechnologies. The US National Academy of Science, a public service organization that brings together committees of experts in all areas of scientific and technological endeavor, is currently exploring the possibility of creating an expert panel on food nanotechnology. Within the National Academy, experts serve pro bono to address critical national issues and give advice to the federal government and the public. The Institute of Medicine (IOM), a branch of the National Academies that gives science-based advice on matters of biomedical science, medicine, and health, has specifically begun to solicit support from sponsoring partners to fund a comprehensive study on health, wellness and nanotechnological related products.

Conclusions

In conclusion, the pace of developments in the area of food nanotechnology over the past 2-3 years has been extremely rapid. The initial transfer of nanoscience and technology to the food sciences has led to the emergence of a distinctly new scientific field namely food nanotechnology. Here, the new science enables formulation of new food applications driven by the beneficial properties of the novel products that include improved safety/quality and health benefits, reduced environmental impacts, improved functional properties and performances, reduced costs and increased production efficiencies. These developments have spurred a broadening of efforts from basic research in academic institutions to applied research in companies. As a consequence, an increased involvement of industry, governmental and consumer organizations has been observed. Currently, focus in the US is shifting towards assessment of risk versus benefits to prevent consumer rejection of the new technology. It is clear that much remains to be done in the area of communication with consumers with respect to the benefits and potential risks of the new technology. As such the infrastructure developments that have been taken place in the United States have been extremely important to begin the creation of scientific consensus around these important issues. Food nanotechnology thus can be expected to remain a “hot topic” in years to come.

References

N. Taniguchi. 1974. On the Basic Concept of 'Nano-Technology', Proc. Intl. Conf. Prod. London, Part II, British Society of Precision Engineering, 1974.

Moraru C.I., Panchapakesan C. P., Huang, Q., Takhistov, P., Liu S., and Kokini J.L. 2003. Nanotechnology: A New Frontier in Food Science. Food Technology 57(12):24-29

[IFT] Institute of Food Technologists. 2006. Functional materials in food nanotechnology. [IFT Sceintific Status Summary]. Weiss J, Takkhistov P, and McClements, DJ, authors. J Food Sci. 71(9):R107-16

Chen, H., J. Weiss, Shahidi, F. 2006. Nanotechnology in Nutraceuticals and Functional Foods. Food Technology 03.06: 30-36.

Table 1.Overview over the available funding opportunities by governmental agencies in 2007 as administered by the National Nanotechnology Initiative.

** 2007 estimate includes about $100 million in Congressional earmarks at DOD that are outside the NNI plan.

Figure 1. Comparison of conventional and molecular electronics based techniques.

Figure 2. Schematics of producing microphase separated, intercvalated and exfoliated polymeric materials containing clay monolayers to improve mechanical strength and barrier properties.

Figure 3. First and second generation of food nanostructures. First generation structures include simple particulate structures including microemulsions, liposomes, nanoemulsions, nanoparticles and nanofibers while second generation nanostructures involve assembly of higher ordered structures from first generation structures.