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NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

20 On behalf of the

20 On behalf of the SciCom I want to thank: the executive officers of the FASFC for their continuous support of the activities of the SciCom, the EC and the EFSA for their contribution to the development of the programme, the programme committee, chaired by Dr. ir. L. Pussemier in a very efficient way, the staff members of het Scientific Secretariat of the SciCom for their invaluable assistance. Prof. Em. dr. Ir. A. Huyghebaert Chair of the Scientific Committee

THEME 1: DEFINITIONS OF NANOTECHNOLOGY – TERMINOLOGY & CLASSIFICATION Introduction to nanotechnologies Jim Bridges Chair of SCENIHR and Emeritus Professor of Toxicology and Environmental Health, University of Surrey, Guildford GU33AE, U.K. E-mail: J.Bridges@surrey.ac.uk Introduction Products of nanotechnologies have the potential to bring benefits to the everyday life of EU citizens and to the environment. The field is expanding rapidly. Nanomaterial innovation has been anticipated to develop in four stages (Roco, 2006): passive nanostructures; active nanostructures; systems of nanosystems; molecular nanosystems. Most applications so far can be regarded as first phase i.e. passive nanostructures. Applications already span many industrial sectors ranging from medicines, food and cosmetics to textiles, building materials and electronics. It has been estimated that globally 60% of nano based products are in the cosmetics and personal care product sectors with far fewer in the food sector (http://www.nanotechproject.org/inventories/consumer/). Indeed in the EU it is claimed that there are no nanotechnology based products to which consumers are exposed in either foods or cosmetics. In view of the increasing widespread applications, exposure of humans and the environment to the products of nanotechnologies is likely to become both 21

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