Nanotechnology in Food: Advancements, Applications and Safety Considerations

Dr. Manas Jyoti Das

Abstract:

Nanotechnology, which involves manipulating matter at dimensions below 100 nanometres, has revolutionized the food industry through innovative applications in processing, packaging, quality monitoring and nutrient delivery. The ability to engineer food components at the nanoscale enables significant improvements in product shelf life, safety, sensory attributes and nutrient bioavailability. These advancements stem from unique material properties that emerge at the nanoscale, allowing for more efficient encapsulation and targeted release of bioactive compounds. However, the integration of nanomaterials into food systems presents considerable challenges, including potential toxicity risks, environmental concerns and the need for comprehensive regulatory frameworks. Current research focuses on balancing these technological benefits with thorough safety assessments, while addressing gaps in standardized testing protocols and consumer acceptance. The development of nanotechnology applications in food science continues to evolve, offering promising solutions to global food challenges while requiring careful consideration of potential health and environmental impacts.