Upload
others
View
0
Download
0
Embed Size (px)
Citation preview
Presented by: Justin Thomas Mackay
ENGR-1050, Introduction to Nanotechnology - Professor: Cris Ellison - November 28th, 2015 - jmackay6.wordpress.com
Tasty Tidbits on Tiny Tech…
• Nanotech and Smart Packaging - Is it possible to increase the shelf-life of foods? - Can Nanotech tell us when foods have gone bad?
• Nanotech and Health - Can Nanotech make food preparation safer? - Can we improve how our body absorbs nutrients? - Are we able to make healthier foods?
• Nanotech and Consumer Concerns - Can we safely consume Nano-particles? - Is Nanotech a threat to landfills?
Take one Down and Pass it Around…
• High Barrier Packaging Materials (PET Bottles) - Nano-clays increase the bottle’s strength, more shatterproof. - Acts as a barrier between oxygen outside and carbon dioxide inside.
• Food Delivery and Preparation - Nano-sensors used on pallets and in trucks to detect harmful temperatures. - Nano-silver (antimicrobial properties); found on cutting boards, cleaning sprays, kitchenware and food storage containers.
• Nutritional Supplements (Nanoceuticals) - Addition of zinc colloids and other nano-particles; improves uptake and targeted delivery of the supplement’s content.
Smart Sensors, Edible Packaging and Superfoods…
• Insert Sensors - Warn if the package has been opened. - Warn if the content has reached unsafe temperatures. - Able to identify pathogens present in the packaging.
• Edible Nano-laminates - Food-grade film between 1 and 100nm per layer. - Constructed from polysaccharides and proteins. - Serve as a barrier against oxygen and carbon dioxide.
• Nutritional/Flavor Enhancement - Create more powerful versions of antioxidant foods. - Replicating flavors (like salty) without health risks.
You Got Your Nano-Particles in my Cereal…
• Consumer and Environmental Testing so far - Environmental sensors do not molecularly alter the food. - Carbon Nanotubes have been injected into the bloodstream of rabbits for several hours with no adverse side effects. - Demand for edible Carbon Nanotubes remains low because they’re icky, and you have to eat so many to feel full.
• Considerations Still Unanswered - Because of structural and chemical diversity of nano-particles, they can not be considered as a group of similar compounds. - Nanotech in the food industry is so new and so diverse, we don’t have enough information to determine long-term effects. - As of 2009, the FDA was still obtaining and reviewing data.
Buzby, J. C. (2010). Nanotechnology for Food ApplicaAons: More QuesAons Than Answers. Journal Of Consumer Affairs, 44(3), 528-‐545. doi:10.1111/j.1745-‐6606.2010.01182.x hUps://libprox1.slcc.edu/login?url=hUp://search.ebscohost.com/login.aspx?direct=true&db=buh&AN=53474777&site=eds-‐live
Stampfli, N., Siegrist, M., & Kastenholz, H. (2010). Acceptance of Nanotechnology in Food and Food Packaging: a Path Model Analysis. Journal Of Risk Research, 13(3), 335-‐347. doi:10.1080/13669870903233303 hUps://libprox1.slcc.edu/login?url=hUp://search.ebscohost.com/login.aspx?direct=true&db=buh&AN=48982845&site=eds-‐live
Boyce, B. (2009). Knowing Nanotech is Knowing the Future of Food and NutriAon. Journal Of The American DieteAc AssociaAon, 109(8), 1332-‐1335 4p. doi:10.1016/j.jada.2009.06.380 hUp://ezproxy.westminstercollege.edu/login?url=hUp://search.ebscohost.com/login.aspx?direct=true&db=c8h&AN=105404072&site=eds-‐live
Duncan, T. V. (2011). ApplicaAons of Nanotechnology in Food Packaging and Food Safety: Barrier Materials, AnAmicrobials and Sensors. Journal of Colloid and Interface Science. 1-‐24. Published by elsevier.com hUps://scholar.google.com/scholar?as_sdt=1,44&q=nanotechnology+food&hl=en&as_vis=1