Food Nano bio-technology

Food Nano bio-technology: An overview of the developing research area

Nano technology is the technology to measure, manipulate & measuring things, at the scale of atoms &molecules i.e.1-100 nm .the term Nano technology was first introduced by a Japanese engineer, Norio Taniguchi. It exploits the fact that some materials have different properties at this ultra-small scale than from those at a large scale.

Nano Science & Nano technologies made their first tentative appearance about two decades ago. Today, more than 200 companies around the world are active in Nano scale research & development. USA is the leader followed by Japan & China. By 2010 Asia with more than 50% of the world population will be the biggest market for Nano technology in food sector with the leading of China. In the last several years Nano technology has progressed from passive Nano technology (i.e. coatings & structured Nano metals) to active Nano technology(i.e. targeted drug delivery) &Nano systems (i.e. robotics).
Nanoparticles are now applicable to food stuffs & food ingredients, nutraceuticals, diagnostics, biosensors, enzyme catalyst, medicine & ecology etc. In the changing market environments, keeping leadership in food processing industry, we will have to implement Nano technology in the future.


Current research and development priorities in food technology


Current interest of Nano research in food sciences deals mainly withfood safety aspects like production of food antimicrobial encapsulation systems based on developments in Nano technology and colloidal sciences, utilization of metal nanoparticles as carrier for poly peptide antimicrobials and as probes for detection of microbial cells .”Food processing” aspects like development of high intensity ultra sound as a food processing technology , inactivation of microorganisms ,physicochemical modification of biopolymer functionality ex: Reduction of molecular weight of CHO &modification of enzyme activity, ‘Food Nano technology ‘ aspects like development of Nano structured food systems using ultrafiltration & electrospining as formation methods & as nutraceuticals use of Nano based food particles in certain disease condition to enhance immunity & for achieve therapeutic responses. Minscule Nano machines ,which are able to circulate through the blood stream & clean out fat deposits from arteries , kill microbes ,undo tissue damage, reverse cancer ,could be delivered to the human body through foods, this will put in a new perspective , the health promotion role of foods & nutritional therapy .

Impact of Nano research in food science on the global market
Nanotech has performed implications for farmers. The number of Nanotechnology food products currently being sold appears to be relatively small. But with millions of dollars are being spent globally by both government & industry to apply Nanotechnologies in area such as food processing, food safety & packaging.
The main source of increasing the speed of these technologies with the next few years are climate change, cost efficiency, population growth & new applications using food as drug & nutrition. On the other hand it would invite government to reform regulations in manufacturing & marketing to keep economy balanced & watch public health risk.


Reference: A publication of Association of Food Scientists & Technologists, India. Indian Food Industry Magazine, volume 26.Mysore

Congratulations...

CONGRATULATIONS
On behalf of Association of Food Technologist (AFT) we would like to congratulate Mr.Sunilkumar & Ms.Monika ,both have secured 6th rank in ICAR-JRF examination 2010-11 in Food Science Technology & Agricultural Biotechnology respectively. And also we would like to congratulate Ms.kavitha & Mr.Chidananda who have secured 11th & 12th rank in Food Science Technology respectively.
-AFT

Does drinking water realy burn calories ...?