Nanofood: Food production & processing 2

In this presentation I will discuss the potential impact that nanoscience and nanotechnology can have on food science and technology. I will concentrate mainly on three areas, which represent the focus of our nanoscience-based food research: (1) Utilizing concepts from colloid physics to create self-assembled food systems with novel properties: The issue of non-equilibrium solid-like properties is of outstanding importance for food processing as well as the final food products.

Chemical structures of lipids are key determination factors for their nutritional, chemical, as well as physical properties in pure states. When lipids as ingredients are placed in a product matrix, their chemical structures are central factors for their interactions with the surrounding environmental materials. On the other hand, the physical states of lipids in a matrix has not only direct influence on its texture, flavour, and other necessary required properties, but also indirect influence on the digestion and metabolism in biological systems due to their locations and transport.

Many bacteria attach to surfaces in their environment, which makes them difficult to remove and less susceptible to antibiotics and cleaning agents. Bacteria on surfaces where food is handled can thus cause food spoilage and pose a risk to consumer safety. Much effort is therefore being put into implementing surface treatments and cleaning procedures that effectively reduce the amount of bacteria attaching to surfaces. Nanotechnology is providing new ways to manipulate the structure and chemistry of surfaces to make them unattractive for bacterial settlement.