| Nanotechnology is a broad interdisciplinary area of research that has the potential to affect virtually all disciplines. Research and application of nanotechnology in the context of food needs to address topics such as toxicity, regulatory restrictions, cost, and scalability. This session presents latest research in food nanotechnology. Possible topics include, but are not limited to (1) characterizing and understanding nanoscale structures and phenomena pertinent to food systems, (2) synthesis and fabrication of nanoscale structures aimed for food applications, (3) nanosensors for detecting pathogens and chemicals of concern to food safety, (4) engineering packaging materials with embedded/grafted nanoscale structures and materials, (5) fate of nanoscale systems during food processing, and (6) effects of incorporated nanoscale systems on food functionality and safety. |
Classical Colloids Meet Nanoscience: New Classes Of Particulate Stabilizers For Foams, Emulsions And Microcapsules
Orlin D. Velev, Department of Chemical and Biomolecular Engineering, North Carolina State University, 911 Partners Way, Raleigh, NC 27695-7905 |
Biocompatible Nanoparticles Trigger Rapid Bacteria Clustering
Mona Utne Larsen1, Matthew Seward2, Anubhav Tripathi3 and Nina C. Shapley1, (1)Department of Chemical Engineering, Columbia University, 500 W. 120th Street, MC 4721, New York, NY 10027, (2)Division of Engineering, Brown University, Bio-Med Building Box G, 69 Brown Street, Providence, RI 02912, (3)Division of Engineering, Brown University, Box D, 184 Hope Street, Providence, RI 02912 |
Development Of An Immobilization Mechanism Enabling Quantitative Whole-Cell Biosensing Using Nanoscale Self-Assembled Monolayers
Y. Martin Lo and Pavan Kumar Soma, Nutrition and Food Science, University of Maryland, 3102 Marie Mount Hall, College Park, MD 20742 |
Synthesis of Zein Nanoparticles and Their Interaction with Hydrocolloids
Minfeng Jin, Food Science and Technology, The University of Tennessee, 2509 River Drive, Knoxville, TN 37996 and Qixin Zhong, Department of Food Science and Technology, University of Tennessee, 2509 River Drive, 115B McLeod Building, Knoxville, TN 37996-4539 |
Effect Of Processing Parameters Of A Twin Screw Extruder On The Extent Of Exfoliation In Bio-Nanocomposites
Prabhat Kumar1, K.P. Sandeep1 and Sajid Alavi2, (1)Food Science, NC State University, Raleigh, NC 27606, (2)Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506 |
Flame Spray Synthesis Of Nanoparticles For Food Applications: Synthesis, Characterization, Potential Hazards, Cost And Scalability
Samuel C. Halim, Tobias J. Brunner and Wendelin J. Stark, Chemistry and Applied Biosciences, ETH Zurich, Wolfgang-Pauli-Str. 10, ETH Hönggerberg, Zurich, 8093, Switzerland |
Nanostructures With Entrapped Hydrophobic Natural Carotenes For Potential Applications In The Food Industry
Carlos E. Astete, Biological and Agricultural Engineering, Louisiana State University, 149 E. B. Doran Bldg., Baton Rouge, LA 70803 and Cristina M. Sabliov, Biological and Agricultural Engineering, Louisiana State University Agricultural Center, 141 E. B. Doran Bldg., Baton Rouge, LA 70803 |
Effect of Hydrophilic and Lipophilic Compounds on Zein Micro-Structures
Qin Wang, Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 382/D AESB, 1304 W. Pennsylvania Ave., Urbana, IL 61801, Leilei Yin, Beckman Institute, Imaging Technology Group, University of Illinois at Urbana-Champaign, 405 N. Mathews Ave., Urbana, IL 61801 and Graciela W. Padua, University of Illinois at Urbana-Champaign, 382/D AESB, 1304 W. Pennsylvania Ave., Urbana, IL 61801 |
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