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International symposium NANOTECHNOLOGY IN THE FOOD ... - Favv

International symposium NANOTECHNOLOGY IN THE FOOD ... - Favv

International symposium NANOTECHNOLOGY IN THE FOOD ... -

8:30 REGISTRATION AND COFFEE 9:30 General introduction International symposium NANOTECHNOLOGY IN THE FOOD CHAIN OPPORTUNITIES & RISKS Brussels, Belgium Wednesday, 24 th November 2010 S. LARUELLE (Federal Minister of Agriculture) A. HUYGHEBAERT (Chair Scientific Committee Belgian Food Safety Agency) Session 1 Chairs: J. Mast, K. Dewettinck 9:50 Theme 1: Definitions of nanotechnology - Terminology & classification Items to be addressed: - Introduction to nanotechnology - Classification, terminology & nomenclature - Physico-chemical characteristics - Analysis & detection (issues regarding reference material, matrix interference, size, novel laboratory practices, …) Main questions to be answered: What are the characteristics of nanoparticles, nanofibres, nanostructures, etc.? What is a good ‘working’ definition for a transparent discussion between stakeholders? How to analyse/detect engineered nanoparticles in food ? What are the hurdles? J. BRIDGES (Chair SCENHIR) Introduction to nanotechnologies 10:20 Theme 2: Applications of nanotechnology in the food chain (part 1) 10:20 10:45 Items to be addressed: - General information regarding R&D, the market situation - Applications and latest developments (smart packages, precision farming, interactive foods, nanodelivery systems, biofortification, etc.) - Nanoparticles naturally occurring in food - Industry’s point of view (cases) Main questions to be answered: What are the (potential) applications of nanotechnology in the food chain? What are the potential/commercial available and future applications? What is the impact? Q. CHAUDHRY (Fera, UK) Food applications of nanotechnologies – An overview of potential benefits and risks J. LAMMERTYN (K.U.Leuven, Belgium) Case 1: Nanotechnology in food diagnostics

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