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NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

Table of contents

Table of contents Preface ............................................................................................................... 3 Table of contents ............................................................................................ 11 List of Abbreviations....................................................................................... 13 Program ........................................................................................................... 15 GENERAL INTRODUCTION...................................................................................... 19 THEME 1: DEFINITIONS OF NANOTECHNOLOGY – TERMINOLOGY & CLASSIFICATION .. 21 Introduction to nanotechnologies ...................................................................... 21 THEME 2: APPLICATIONS OF NANOTECHNOLOGY IN THE FOOD CHAIN ........................ 27 Food applications of nanotechnologies – An overview of potential benefits and risks................................................................................................................... 27 Case 1: Nanotechnology in food diagnostics .................................................... 37 Case 2: Nanotechnology trends to enhance biopackaged food, food quality and safety ................................................................................................................ 45 Case 3: Nanotechnology: a challenge for the food and drink manufacturing industry.............................................................................................................. 53 THEME 3: TOXICOLOGICAL ASPECTS OF NANOTECHNOLOGY IN THE FOOD CHAIN ........ 59 Toxicodynamic aspects of nanoparticles in food: interactions with the intestinal barrier................................................................................................................ 59 Microarray analysis of effects of silver nanoparticles on an in vitro translocation model of the human intestinal epithelium .......................................................... 67 THEME 4: RISK ASSESSMENT – EFSA’S POINT OF VIEW.......................................... 71 THEME 5: COMMUNICATION, PERCEPTION & PARTICIPATION OF THE CONSUMER ........ 77 THEME 6: REGULATORY ASPECTS OF EU FOOD LEGISLATION .................................. 85 GENERAL CONCLUSIONS...................................................................................... 89 POSTERS ............................................................................................................ 95 Notes .............................................................................................................. 139 11

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