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NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

26 assessment

26 assessment methodology in accordance with the technical guidance documents for new and existing substances for assessing the risks of nanomaterials. http://ec.europa.eu/health/ph_risk/committees/04_scenihr/scenihr_cons_04_en.htm

THEME 2: APPLICATIONS OF NANOTECHNOLOGY IN THE FOOD CHAIN Food applications of nanotechnologies – An overview of potential benefits and risks Qasim Chaudhry The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, U.K. E-mail: qasim.chaudhry@fera.gsi.gov.uk Introduction This presentation is aimed at highlighting the current and projected applications of nanotechnologies for food and related sectors. Advancements in nanotechnologies are promising to bring a range of benefits to whole of the food chain, in terms of new processes, materials and applications for efficient food production, less use of agrochemicals; hygienic food processing; improved food tastes and textures; less use of fat, salt, and preservatives; improved absorption of nutrients and supplements; and innovative packaging concepts. The presentation will also discuss potential implications of the use of engineered nanomaterials in food products for consumer safety and how such developments are likely to be regulated. Main applications and potential benefits Recent advances in nanosciences and nanotechnologies have led to a lot of interest in the control and manipulation of material properties at the nano-scale. The new materials, products and applications derived from nanotechnologies are anticipated to bring lots of improvements to the food and related sectors, 27

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