Journal of Food Processing & Technology

Nanotechnology in the food sector: Tiny particles, big effects

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Ralf Greiner

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Nanomaterials and nanostructures are and always have been a natural part of raw materials and foods. Even unprocessed foods
such as fresh fruits consist of structural components in the nano-scale. For example, proteins are generally globular structures
1-10 nm in size. The majority of polysaccharides and lipids are linear polymers with thicknesses less than 1 nm and are examples
one dimensional nanostructures. Furthermore, many food processing operations such as grinding, coagulation, emulsifying or
homogenizing produce new nanostructures. To distinguish natural occurring nanomaterials and nanostructures as well as those
generated by conventional food processing from intentionally manufactured nanomaterials, the term “engineered nanomaterials”
was introduced. By definition, an engineered nanomaterial needs to be intentionally produced in a defined size or size distribution
for a specific purpose or function. Research activities on applications of engineered nanomaterials in the food sector include better
pesticide efficacy and delivery improved production and processing techniques, modified taste, color, flavor, texture and consistency
of food products, enhanced absorption of nutrients and bioactive compounds, reduced fat and salt content, improved shelf-life and
safety of food products, novel food packaging materials and nano-sensors for better traceability and monitoring. Currently many
nanotechnology applications in the food sector are at R&D or near-market stages. Only nanotechnology-derived materials for food
packaging to improve mechanical and barrier properties and some delivery systems for biologically active compounds are available
in some countries. However, data on the benefits, improvements and risks of nanotechnology applications in the food sector as well
as their economic competitiveness are still almost lacking.

Biography :

Ralf Greiner has completed his PhD at the University of Stuttgart in 1993. In 1990, he joined the Federal Research Institute of Nutrition and Food, Karlsruhe, Germany. From
2007 to 2008, he worked at the Federal University of Paraná in Curitiba, Brazil as a Visiting Professor for Biochemistry and Molecular Biology. He is currently the Head of
the Department Food Technology and Bioprocess Engineering at the Max Rubner-Institut Karlsruhe, Germany. In addition, he acts as Editor for Food Control (Europe and
South America) and is Honorary Assistant Professor at the University of Hong Kong, School of Biological Sciences.