Political Science 1020E Lecture Notes - Lecture 6: Active Packaging, Nanometre
22 Jan 2020
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Document Summary
Nanotechnology is the control of matter on a molecular level in scales of 1 to 100 nanometres. Food nanotechnology has become a popular area of research and development due to the exciting opportunities it can open for the food industry, particularity in the area of food processing and food packaging. Nanotechnology in food processing involves manipulating molecules and atoms of conventional foods to manufacture nanomaterials. There are two main approaches to attain nanomaterials. The "top-down" approach involves physically processing the food materials to a nanometre size by employing processes such as grinding and milling. This technique is commonly used in the enhancement of binding ability of product ingredients like wheat flour. Whereas, the bottom-down approach involves techniques such as chemical synthesis, self- assembly and positional assembly. A nanoemulsion that remains stable is an example of how the bottom-up approach is used in food processing to create more functional products.
