1. USE OF NANOTECHNOLOGY
IN FOOD PROCESSING,
PACKAGING
AND SAFETY
Anastassia Avramenko

2. Outline
• The aim of the study
• Introduction
• Materials
• Nanofood
• Safety
• Regulation
• Conclusion
• References

3. The aim of the study
To give an overview of using
nanotechnology in food production
and packaging.

4. The food market demands technologies,
which are able to keep the production
fresh for a long time without spoiling
its flavor and save the original color.
It’s possible by using nanotechnologies.

5. Using materials
Nanotechnologies use a lot of materials in
packaging, such a titanium dioxide, silver,
zinc, silicon dioxide, platinum;
vitamins, minerals, preservatives, probiotics,
bioactive peptides, antioxidants, plant sterols
in food processing

6. Nanofood
The food, which is produced using
nanotechnology called nanofood (fast-
food, bread, ice-cream etc.)
Practically everything we eat is grown
and produced using nanotechnologies.

7. Safety
Some of materials using in
nanotechnologies can be also
pathogenic, mutagenic, carcinogenic
and harmful (aflatoxins)

8. Regulation
For regulation and safety governments
created organizations, which
specializes on disusing harmful
materials, monitoring and detection of
violations

9. Conclusion
Nanomaterials must not cause any
health risks for consumers and to the
environment. Using this kind of
materials has a lot of advantages and
disadvantages. This area isn't well-
studied still. But at the moment it is
known that nanotechnology can be
harmful. So, using harmful materials
must be under strong control.

10. References
• http://www.wallpapervortex.com/wallpaper-
4610_green.html
• http://eurodieet.blogspot.com/2011/05/euro
dieedi-uudiskiri-18.html
• http://nanotechnology-sub.blogspot.com/
• http://www.ajfand.net/Volume10/No6/Elnesh
wy3270.pdf