Tuesday, July 28, 2015: 8:30 AM-10:00 AM
B117 - B119 (Oregon Convention Center)
Application of nanotechnology in foods covers a broad range of uses, from detection methods for the presence of pathogens and chemicals in foods to the incorporation of nanoparticles in food packaging materials. Furthermore, nanomaterial is used as taste enhancers, antimicrobials, immune regulators, and also in cosmetic applications. Nanoparticles have been used to address major issues pertaining to food safety; food preservation to extend shelf life of foods and antimicrobial activities against bacterial, fungal and viral pathogens. As a relatively new field of science, concerns can be raised as to the safety of such particles either added directly to foods (pathogen and spoilage microbes reduction), as part of food packaging material and the possible migration into foods, and its use in agriculture. Uncertainty remains as to the exposure of nanoparticles and any potential human health complications, including accumulation of metal nanoparticles in various organs, effects on the blood-brain barrier and perturbation of gut associated immune responses as well as the effect on the human gut microbiome. This symposium will present different aspects of the application of nanotechnology in foods and crops and a view from the regulatory perspective.
This symposium will focus on the innovative applications of nanotechnology in the food protection and public health and will bring together the experts in the field of nanomaterials engineering, Nanomedicine, nano-agriculture and risk analysis and risk assessment. Attending this symposium will provide the latest updates in the field of nanotechnology related to the food arena. Furthermore, it will allow the participant to establish and enhance collaborations and identify new alliances for future research.