Nanotechnologies in Food
Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging. Whilst nanofood sector is a relatively new emergent, it is widely expected to grow rapidly in the future. A number of nano-sized additives and supplements for food and healthfood products, and nanotechnology derived food packaging materials, are already available in some countries, and their number is expected to increase in the coming years. Whilst such developments offer enormous benefits to the food sector, they have also raised a number of issues in relation to consumer safety, environmental impacts, and ethical, policy and regulatory aspects. Despite these rapid developments in nanotechnology applications for the food sector, only a few reports and articles are currently available that provide an account of the new developments and the current size of market for nanotechnology products and applications. These also do not provide a critical evaluation of the broader aspects of the technology, such as issues around safety of the products to consumers and the environment, and adequacy of the existing regulatory controls. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.
F. Arnout, L. Frewer, D. Bennett, V. Morris, M. Smolander, F. Kampers, ... Royal Society of Chemistry, Nanotechnologies in Food, The Royal Society of Chemistry, 2010.
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Nanotechnologies in the Food Arena: New Opportunities, New Questions, New Concernsp1-17ByQasim Chaudhry;Qasim ChaudhryThe Food and Environment Research Agency, Sand HuttonYork YO41 1LZUKSearch for other works by this author on:Richard Watkins;Richard WatkinsThe Food and Environment Research Agency, Sand HuttonYork YO41 1LZUKSearch for other works by this author on:Laurence CastleLaurence CastleThe Food and Environment Research Agency, Sand HuttonYork YO41 1LZUKSearch for other works by this author on:
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Chapter 2: The Evolution of Food Technology, Novel Foods, and the Psychology of Novel Food ‘Acceptance’p18-35ByLynn Frewer;Lynn FrewerWageningen University, Marketing and Consumer Behaviour GroupP.O. Box 8130, 6700 EWWageningenThe NetherlandsSearch for other works by this author on:Arnout FischerArnout FischerWageningen University, Marketing and Consumer Behaviour GroupP.O. Box 8130, 6700 EWWageningenThe NetherlandsSearch for other works by this author on:
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Chapter 3: Public Perceptions of Nanotechnologies: Lessons from GM Foodsp36-49ByDavid BennetDavid BennetKluyver Laboratory for Biotechnology, Delft University of Technology, The Netherlands; St Edmund's College, University of Cambridge; Secretary, European Federation of Biotechnology (EFB) Task Group on Public Perceptions of Biotechnology; DirectorCambridge Biomedical Consultants Ltd.Search for other works by this author on:
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Chapter 4: Natural Food Nanostructuresp50-68ByVictor J. MorrisVictor J. MorrisInstitute of Food ResearchNorwich Research Park, ColneyNorwich NR4 7UAUKSearch for other works by this author on:
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Chapter 5: Nanotechnology Applications for Food Ingredients, Additives and Supplementsp69-85ByQasim Chaudhry;Qasim ChaudhryThe Food and Environment Research AgencySand HuttonYork YO41 1LZUKSearch for other works by this author on:Kathy GrovesKathy GrovesLeatherhead Food InternationalLeatherhead SurreyUKSearch for other works by this author on:
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Chapter 6: Nanotechnologies in Food Packagingp86-101ByMaria Smolander;Maria SmolanderVTT Technical Research Centre of FinlandTietotie 2, Espoo, P.O. Box1000FI-02044 VTTFinlandSearch for other works by this author on:Qasim ChaudhryQasim ChaudhryThe Food and Environment Research AgencySand HuttonYork YO41 1LZUKSearch for other works by this author on:
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Chapter 7: Potential Benefits and Market Drivers for Nanotechnology Applications in the Food Sectorp102-119ByFrans W. H. KampersFrans W. H. KampersWageningen URP.O. Box 8026, 6700 EGWageningenThe NetherlandsSearch for other works by this author on:
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Chapter 8: Engineered Nanoparticles and Food: An Assessment of Exposure and Hazardp120-133ByLang Tran;Lang TranInstitute of Occupational MedicineResearch Avenue North, RiccartonEdinburgh EH14 4APUKSearch for other works by this author on:Qasim ChaudhryQasim ChaudhryThe Food and Environment Research AgencySand HuttonYork YO41 1LZUKSearch for other works by this author on:
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Chapter 9: Potential Risks of Nanofood to Consumersp134-149ByHans Bouwmeester;Hans BouwmeesterRIKILT – Institute of Food SafetyWageningen UR, P.O. Box 230, 6700 AEWageningenThe NetherlandsSearch for other works by this author on:Hans J. P. MarvinHans J. P. MarvinRIKILT – Institute of Food SafetyWageningen UR, P.O. Box 230, 6700 AEWageningenThe NetherlandsSearch for other works by this author on:
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Chapter 10: Small Ingredients in a Big Picture: Regulatory Perspectives on Nanotechnologies in Foods and Food Contact Materialsp150-181ByAnna Gergely;Anna GergelyDirector, EHS RegulatorySteptoe & Johnson LLP, AvenueLouise 240, 1050BrusselsBelgiumSearch for other works by this author on:Diana Bowman;Diana BowmanMelbourne School for Population HealthUniversity of Melbourne 207 Bouverie Street, CavltonVictoria 3010AustraliaSearch for other works by this author on:Qasim ChaudhryQasim ChaudhryThe Food and Environment Research AgencySand HuttonYork YO41 1LZUKSearch for other works by this author on:
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Chapter 11: An Outline Framework for the Governance for Risks of Nanotechnologies in Foodp182-200ByMartin Möller;Martin MöllerÖko-Institut e.V., Merzhauser StraßeD-79100FreiburgGermanySearch for other works by this author on:Ulrike Eberle;Ulrike EberleCorsus – Corporate SustainabilityBehringstraße 28aD-22765HamburgGermanySearch for other works by this author on:Andreas Hermann;Andreas HermannÖko-Institut e.V.Rheinstraße 95D-64295DarmstadtGermanySearch for other works by this author on:Claudia SomClaudia SomEMPALerchenfeldstrasse 5CH-9014St. GallenSwitzerlandSearch for other works by this author on:
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Chapter 12: Knowns, Unknowns, and Unknown Unknownsp201-217ByQasim Chaudhry;Qasim ChaudhryThe Food and Environment Research AgencySand HuttonUKYork YO41 1LZSearch for other works by this author on:Richard Watkins;Richard WatkinsThe Food and Environment Research AgencySand HuttonUKYork YO41 1LZSearch for other works by this author on:Laurence CastleLaurence CastleThe Food and Environment Research AgencySand HuttonUKYork YO41 1LZSearch for other works by this author on:
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