Журнал пищевой и промышленной микробиологии

Nanotechnology in Food: Enhancing Processing, Preservation, Packaging and Safety Assessment while Addressing Potential Risks and Concerns

Abstract

Gisle Bajer*

Nanotechnology is a rapidly developing field that deals with the manipulation of matter on an atomic and molecular scale, typically between 1 and 100 nanometers. The application of nanotechnology in the food industry is gaining increasing attention due to its potential in areas such as processing, preservation, packaging, and safety assessment. The use of nanotechnology in food offers a wide range of benefits such as improved food quality, safety, and shelf life. This article explores the various applications of nanotechnology in food and its impact on the food industry.