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52 Sanchez-Garcia M. D., Hilliou L. & Lagaron J. M. 2010. Nanobiocomposites of carrageenan, zein, and mica of interest in food packaging and coating applications. Journal of Agricultural and Food Chemistry 58, 6884-6894. Sanchez-Garcia M. D. & Lagaron J. M. 2010. On the use of plant cellulose nanowhiskers to enhance the barrier properties of polylactic acid. Cellulose 17(5), 987-1004. Sanchez-Garcia M. D., Lagaron J. M. & Hoa S. V. 2010. Effect of addition of carbon nanofibers and carbon nanotubes on properties of thermoplastic biopolymers. Composites Science and Technology 70(7), 1095-1105. Sanchez-Garcia M. D., Gimenez E. & Lagaron J. M. 2008. Morphology and barrier properties of solvent cast composites of thermoplastic biopolymers and purified cellulose fibers. Carbohydrate Polymers 71(2), 235-244. Sanchez-Garcia M. D., Ocio M. J., Gimenez E. & Lagaron, J.M. 2008. Novel polycaprolactone nanocomposites containing thymol of interest in antimicrobial film and coating applications. Journal of Plastic Film and Sheeting 24(3-4), 239-251.

Case 3: Nanotechnology: a challenge for the food and drink manufacturing industry Dr. Michael Knowles Chair CIAA 2 Nanotechnology Expert Group E-mail: Introduction The Food Industry has pragmatically and responsibly adopted technological advances in its past allowing for modernisation and growth . Driven by needs to deliver real consumer benefits, it has always scrutinised the potential of new and emerging technologies, always cognisant of their safety-in-use and consumer acceptance. Technological applications from nanotechnologies are being treated in the same pragmatic way. Their potential to deliver novel and innovative benefits for our consumers has to be carefully examined against the requirements for safe use and technological applicability. As a consequence, the food industry is leading its own stakeholder dialogues and actively participating in those organised by others. Nanotechnology applications could bring a range of benefits to the food sector, including new tastes, textures and sensations, less use of fat, enhanced absorption of nutrients, improved packaging, traceability and security of food products. Nanotechnology-derived food products are set to grow worldwide and it is debated that a variety of food ingredients and food contact materials is already available in some countries. It has been suggested that a number of companies are currently applying nanotechnologies to food. A Friends of the 2 CIAA – the Confederation of food and drink industries of the EU – represents the food and drink manufacturing industry, the largest manufacturing sector, major employer and exporter in the EU. The European food and drink industry reported a €965 billion turnover in 2008 and directly employs 4.4 million people. Our members are major food producers, federations and sector associations that represent small and medium sized businesses as well as large companies. As such, there are 310,000 companies in what is a fragmented industry given that 99% of those companies are SMEs. The CIAA membership is made up of 26 national federations, including 3 observers, 26 European sector associations and 20 major food and drink companies. 53

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