NANOTECHNOLOGY
IN
FOOD SCIENCE
KEY TERMS
 MEMS – three dimensional objects that perform a
mechanical function, whose dimensions are between
1 to 100 micrometers
 Nanoparticle – a particle of material at the nanoscale
 Nanotechnology – a material or structure
purposefully manufactured with dimensions
between 1 and 100 nanometers to leverage the
unique properties it has at that size
 Nanoemulsion – two ingredients that don’t mix well;
particles around 50 nanometers in diameter
 Nanofood – nanoparticles are used during
cultivation, production, processing, or packaging of
the food
 Nanocomposites - a multiphase solid material where
one of the phases has one, two or three dimensions
of less than 100 nanometers (nm), or structures
having nano-scale repeat distances between the
different phases that make up the material
http://en.wikipedia.org/wiki/Nanocomposite
 Nanosphere – a round particle with nanoscale
proportions
 Nanosensors - any biological, chemical, or sugery
sensory points used to convey information
http://www.absoluteastronomy.com/topics/Nanosensor
 Nano bubbles - very small (tens of nanometers in
diameter) that adhere to the surface of some solids
placed in a liquid environment.
http://nanobillboard.com
 Nanocapsule - A colloid whose particles have
dimensions measured in nanometres, especially such
an emulsion of water and oil or biological lipids
http://en.wiktionary.org/wiki/nanocapsule
 Food fortification - the public health policy of adding
micronutrients (essential trace elements and
vitamins) to foodstuffs to ensure that minimum
dietary requirements are met
http://en.wikipedia.org/wiki/Food_fortification
UNIT OBJECTIVES
1. List components of nanofood.
2. Name ways nanotechnology is incorporated into
food science.
3. Describe benefits of food at the nanoscale.
4. Discuss the controversy with nanotechnology in
foods.
5. List major companies integrating nanotechnology
into food.
6. Describe nanotechnology in food packaging.
7.
8.
9.
10.
11.
Discuss nanotechnology in food production.
Describe nanotechnology in food storage.
List health benefits of nanotechnology in foods.
Discuss nanotechnology in food processing.
List expected salaries for skilled nanotechnology
workers.
12. List Oklahoma schools offering courses in
nanotechnology.
NANOFOOD
• Food is considered a
nanofood when
nanoparticles are used
during cultivation,
production, processing,
or packing of the food. It
does not mean
atomically modified food
or food produced by
nanomachines.
http://www.nutritioninformation.us/nutrition.htm
• Nanotechnology is having an impact on
several aspects of food science from how food
is grown to how it is packaged.
• Companies are developing nanomaterials that
will make a difference not only in the taste of
food, but also in food safety, and the health
benefits that food delivers.
WHY NANOTECHNOLOGY?
Better packaging
Improved storage
Contamination sensor
Improving texture and flavor
Additives are used to improve taste, texture,
nutritional value, and safety
Industry analysts predict that nanotechnology
will be used to transform food from the atom
up.
Food will be wrapped in smart safety
packaging that can detect spoilage or harmful
contaminants.
Food fortification will be used to increase the
nutritional claims that can be made about a
given processed food.
WHY GO NANOSCALE?
• It allows manufacturers
to combine ingredients
that weren’t possible
before as well as adding
ingredients to end-use
products that you
otherwise couldn’t. An
example of this is white
bread with Omega-3.
http://starbakers.in/productspage/bread/
CONTROVERSY WITH NANO IN FOODS
 The failure of governments to introduce laws to
protect the public and the environment from
nanotechnology’s risks is a serious concern.
 Manipulating the atomic levels of food is a
concern.
 There is a concern that nanoparticles are more
reactive, more mobile, and more likely than
larger particles to be toxic to humans and the
environment.
 The use of nano-surveillance in food packaging is
a privacy concern to consumers.
 The manipulating of atomic levels is being argued
that it will result in food that is safer.
 Nanoparticles which are included in food
packaging or storage are not intentionally
included in the food, but there is a chance these
particles may migrate into food.
MAJOR FOOD AND NUTRITION
COMPANIES INTEGRATING
NANOTECHNOLOGY
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H.J. Heinz
Nestle
Hershey
Unilever
Campina
General Mills
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Friesland Food
Grolsch
Kraft Foods
Cargill
Pepsi-Cola Company
ConAgra Foods
• Biacore’s micro fluidic
chip technology is being
used to ensure
consistent vitamin
content in fortified
foods, testing for
antibiotics in honey and
screening for veterinary
drug residue in livestock
and poultry.
http://starbakers.in/products-page/bread/
• When we make some
foods nanostructures
naturally form. When
making jams, jellies,
curds, custards, and
sauces, the cooking and
cooling process results
in the melting and recrystallization of
carbohydrates at the
nanoscale.
http://selmaala.blogspot.com/2010/12/jams-n-jellies.html
• Aquanova provides a
good representative
example of the
application of nanotech
to food
• Novasol is a nanosome
about 30 nanometers in
diameter.
http://repro.tuc-repro.de/?id=1015
• OilFresh 1000 is a thin
ceramic plate used in deep
fat fryers in restaurants to
slow the breakdown of the
oil so restaurants can fry
food faster
• This helps restaurants use
less oil and save money.
The food will not absorb as
much oil either
http://www.abssimplythebest.com/Used_Equipment_Page.html
• Nanoparticles are being
developed that will
deliver vitamins or
other nutrients in food
and beverages without
affecting the taste or
appearance.
http://southwerk.wordpress.com/2010/11/11/gold-nanoparticles/
FOOD PACKAGING
• Nanocomposites are
used in food packaging
to improve the barrier
of plastic films and
bottles which results in
food staying fresh
longer
http://www.sustainabilityninja.com/recycling-sustainability/waterbottles-pure-water-and-pure-evil-66819/
• Plastic wrap is made up
of hundreds of
individual layers that
are a few nanometers
thick.
http://www.alibaba.com/product-gs/380237621/Plastic_wrap.html
• Clay nanocomposites
are being used to
provide an
impermeable barrier to
gasses in lightweight
bottles, cartons, and
packaging films
http://accelrys.com/resource-center/casestudies/archive/studies/nanocomposites2.html
http://www.trippauctionservices.com/listings/details/index.cfm?ite
mnum=775198149
• Storage bins are being
produced with silver
nanoparticles embedded
in the plastic. The silver
nanoparticles kill
bacteria from any
material that was
previously stored in the
bins, minimizing health
risks from harmful
bacteria
• Smart packaging is
being developed that
will be capable of
detecting food spoilage
and releasing nano-antimicrobes to extend
food shelf life. This will
allow supermarkets to
keep food longer.
http://www.chipsbooks.com/smartpac.htm
• Nanotechnology will
extend food shelf life by
having an invisible,
edible, nano wrapper
which will envelope
foods preventing gas
and moisture exchange.
http://www.chipsbooks.com/smartpac.htm
• Smart packaging could
release a dose of
additional nutrients to
those which it identifies
as having special dietary
needs, for example
calcium molecules to
people suffering from
osteoporosis
http://altmed.creighton.edu/hypertension/Nutritional%20Supplem
entation.htm
• Antibodies attach to
fluorescent
nanoparticles to detect
chemicals or foodborne
pathogens
• Biodegradable
nanosensors are used
for temperature,
moisture, and time
monitoring
http://science.csustan.edu/confocal/Images/Chuck/fitc.htm
• Nanoclays and nanofilms
act as barrier materials to
prevent spoilage and
prevent oxygen
absorption
• Electrochemical
nanosensors detect
ethylene
http://www.sciencelearn.org.nz/ScienceStories/Microorganisms/Sci-Media/Images/Mouldy-fruit
• Lighter, stronger, and
more heat-resistant
films with silicate
nanoparticles
• Modified permeation
behavior of foils
http://touchtresbien.com/tag/aluminum-foil/
CARDBOARD
• A new adhesive made
from nanoparticles of
starch is keeping labels
and other graphics
stuck to fast food
containers.
http://www.365waysprogram.com/2010/12/preschoolactivities-13-ways-to-have-fun-with-cardboard/
FOOD PRODUCTION
• Nano-bubbles of ozone
with micro-bubbles of
an ozone/oxygen mix is
used to clean seafood.
http://www.scallywagsresort.com/scallywags_bar_grill.html
• Kraft and Nestle are
designing smart foods
that will interact with
consumers to
personalize food by
changing color, flavor,
and nutrients on
demand.
http://elgrecoinc.com/Suppliers.html
• Kraft is developing a
clear tasteless drink
that contains hundreds
of flavors in latent
nanocapsules
http://www.jelsert.com/for-your-business/about-jelsert.aspx
• A domestic microwave
could be used to trigger
release of color, flavor,
concentration, and
texture of the
individual’s choice.
• Smart foods could also
sense when an
individual is allergic to a
food’s ingredients
http://www.vivax.com/default.aspx?tabid=804&newsType=Article
View&articleId=5138
FOOD STORAGE
The SAMSUNG
refrigerator and food
containers, Fresher
Longer, are coated with
antimicrobial nanosilver
particles
http://www.asseenontvfrenzies.com/Product/1381/Always_Fresh
_Containers.aspx
HEALTH BENEFITS
• The inclusion of
medically beneficial
nano-capsules will soon
enable chocolate chip
cookies or hot chips to
be marketed as health
promoting or artery
cleansing
http://crossroadsofamerica.blogspot.com/2011/01/chocolate-chip-andpecan-cookies.html
• Nanotechnology will
enable junk foods like
ice cream and chocolate
to be modified to
reduce the amount of
fats and sugars that the
body can absorb
http://barefootandbaking.blogspot.com/2010/07/fresh-strawberry-icecream.html
FOOD PROCESSING
• Nanocapsules to
improve bioavailablility
of neutraccuticals in
standard ingredients
such as cooking oil
http://www.domesticsale.com/Classifieds/480036.html
• Nanotubes and
nanoparticles act as
gelation agents
• Nanocapsule infusion of
plant based steroids to
replace a meat’s
cholesterol
http://bbq.about.com/od/steaks/ss/aa110108a.htm
• Nanoparticles
selectively bind and
remove chemicals or
pathogens from food
• Nanoemulsions and
particles for better
availability and
dispersion of nutrients
http://www.weightlosspatchesreview.com/slimming-patchesguides/best-vegetables-for-weight-loss
 Nanotechnology is a young and growing field
 An estimated two million skilled nanotechnology
workers will be needed worldwide by the year
2015 – one million of them in the U.S.
 Graduates are receiving salary offers up to
$55,000 per year with a two-year degree
 Graduates with a baccalaureate degree can
expect salary offers up to $65,000 per year
 Students who choose to continue their education
can expect salary offers of $100,000
OKLAHOMA SCHOOLS OFFERING
COURSES
Oklahoma City Community College
Oklahoma State University
Oklahoma University
Tulsa Community College
Tulsa University
REFERENCES
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www.nanotechproject.org
www.foodproductiondaily.com
www.azonano.com
www.sciencedaily.com/releases/2008/12/081228194854.htm
www.scientificamerican.com
www.thefreelibrary.com/nanotechnology
www.leatherheadfood.com/nano-nutrition
www.anythingbutwork.com/health/nanotechnology.htm
www.globalresearch.ca/index
www.nanowerk.com
http://nano.foe.org.au
www.understandingnano.com
http://spectrum.ieee.org
www.sourcewatch.org
www.reuters.com
www.ncbi.nlm.nih.gov/books
www.ars.usda.gov
www.nanocor.com
Richard Booker and Earl Boysen, Nanotechnology for Dummies, Indianapolis, Indiana, 2005.
Marlene Bourne, A Consumer’s Guide to MEMS and Nanotechnology, Scottsdale, AZ, 2007.
This module is one of a series designed to introduce faculty and high school students to the
basic concepts of nanotechnology. Each module includes a PowerPoint presentation,
discussion questions, and hands-on activities, when applicable.
The series was funded in part by:
The National Science Foundation
Grant DUE-0702976
and the
Oklahoma Nanotechnology Education Initiative
Any opinions, findings and conclusions or recommendations expressed in the material are
those of the author and do not necessarily reflect the views of the National Science
Foundation or the Oklahoma Nanotechnology Education Initiative.