In the world of scientific research, the term nanotechnology means the study and manipulation of very tiny particles. One nanometre is equal to one millionth of a millimetre. The cross-section of a hair measures one hundred thousand nanometres…
Using nanotechnology, it is possible to control substances at a molecular level and thereby create materials with new characteristics.
Nutrition
Nanotechnology is also applied to food production. Examples of this include strengthening packaging material, applying coatings to nanoparticles with antimicrobial properties, and using nanocapsules to facilitate the absorption of substances. This can contribute to products with improved taste, texture, and nutrients.
Risks
Nanoparticles have different physiochemical properties and different behaviour in humans and animals from larger particles and ordinary chemical substances. While it is precisely these new characteristics that make applications interesting, they could involve risks. They are being thoroughly researched for any potential hazards or dangers.
RIKILT and nanotechnology
RIKILT is participating in nanotechnology research in relation to food safety through:
- research in establishing methods for detecting nanoparticles in human and animal food, and
- researching the possible dangers of nanoparticles and nanoparticle behaviour in humans and animals.
RIKILT’s research is differentiated by the unique application of analytical expertise in chemistry and toxicology and a solid instrumental infrastructure.
EU-project: NANOLYSE
The NanoLyse project will focus on the development of validated methods and reference materials for the analysis of engineered nano-particles (ENP) in food and beverages.
Contact: Stefan Weigel
Links to other Nanotechnology sites