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Title: Some cases in applications of nanotechnology to food and agricultural systems

Author
item CHO, YOUNG-JIN - KOREA FOOD RESEARCH
item KIM, CHIL-JIN - KFRI
item KIM, NAMSOO - KFRI
item KIM, CHONG-TAI - KFRI
item Park, Bosoon

Submitted to: Review Article
Publication Type: Review Article
Publication Acceptance Date: 8/14/2008
Publication Date: 9/29/2008
Citation: Cho, Y., Kim, C., Kim, N., Kim, C., Park, B. 2008. Some cases in applications of nanotechnology to food and agricultural systems. Biochip Journal. 2(3):183-185.

Interpretive Summary: Food nanotechnology is an emerging technology. Many scientists and engineers have recognized well the potential of nanotechnology to lead all the industries in the 21st century. Even though successful applications of nanotechnology to foods are still limited, some basic concepts based on nano-scale have been established well. In food engineering field, two major applications related to nanotechnology, that is, food nano-sensing and food nano-structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. In the latter, food processing can be largely improved in the aspects of solubilization, delivery and color in food systems. Meanwhile, food nanotechnology as a new technology is requiring reviews of potentially adverse effects as well as many positive effects.

Technical Abstract: Food nanotechnology is an emerging technology. Many scientists and engineers have recognized well the potential of nanotechnology to lead all the industries in the 21st century. Even though successful applications of nanotechnology to foods are still limited, some basic concepts based on nano-scale have been established well. In food engineering field, two major applications related to nanotechnology, that is, food nano-sensing and food nano-structured ingredients are being expected. In the former field, better food quality and safety evaluation can be achieved by using nanotechnology. In the latter, food processing can be largely improved in the aspects of solubilization, delivery and color in food systems. Meanwhile, food nanotechnology as a new technology is requiring reviews of potentially adverse effects as well as many positive effects.