1. By: Ferhat Ince Adeline Mairesse Jonathan Sirault Gäetan Tordeurs Julien Toussaint Sanne Van Beek Daria Van Eechaute Project leader: Evelyne Wirix Project supervisor: Kris Moors Ingrid Geirnaert Julie Schmitz 2010-2011 1 Nanotechnology in food (PHL & HELHA group 6)

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3.  Nano comes from the greek word meaning ‘dwarf’  Technical: refers to a reduction factor  1 nm= 10 -9 = one billionth of a meter 3 Nanotechnology in food (PHL & HELHA group 6)

4.  Nanotechnology is defined as:“ the investigation for phenomena and handling/process of materials at atomic, molecular and macromolecular scale.”  Macromolecular scale= nanoscale= sizes of 0,1 to 100 nanometers. 4 Nanotechnology in food (PHL & HELHA group 6)

5.  Official Starting point of nanotechnology: the lecture ‘Plenty of room at the bottom’ of Richard Feynmann in 1959.  However in 1905 Albert Einstein already found that the diameter of a sugar molecule was around 1 nm.  Already used for years: colored glass 5 Nanotechnology in food (PHL & HELHA group 6)

6.  Techniques in laboratories  Applications for farmers  Economy and political prospects  Which techniques exist  What are the applications  Pro’s and contra’s  What will the future bring 6 Nanotechnology in food (PHL & HELHA group 6)

7.  Techniques in laboratories  Applications for farmers  Economy and political prospects  Which techniques exist  What are the applications  Pro’s and contra’s  What will the future bring 7 Nanotechnology in food (PHL & HELHA group 6)

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9.  Techniques in laboratories  Applications for farmers  Economy and political prospects  Which techniques exist  What are the applications  Pro’s and contra’s  What will the future bring 9 Nanotechnology in food (PHL & HELHA group 6)

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11.  Techniques in laboratories  Applications for farmers  Economy and political prospects  Which techniques exist  What are the applications  Pro’s and contra’s  What will the future bring 11 Nanotechnology in food (PHL & HELHA group 6)

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13.  Techniques in laboratories  Applications for farmers  Economy and political prospects  Which techniques exist  What are the applications  Pro’s and contra’s  What will the future bring 13 Nanotechnology in food (PHL & HELHA group 6)

14.  Techniques used in agricultural production  Techiques used in food processing and functional food  Techniques used in packaging and distribution 14 Nanotechnology in food (PHL & HELHA group 6)

15.  Techniques used in agricultural production  Techiques used in food processing and functional food  Techniques used in packaging and distribution 15 Nanotechnology in food (PHL & HELHA group 6)

16.  Agricultural production is defined as: “ the processes to produce materials (food, fuel and raw materials for other industries) from plant cultivation and raising domesticated animals.” 16 Nanotechnology in food (PHL & HELHA group 6)

17.  Sensors and diagnostic devices  Disease and pest control (nano-emulsions)  Water and nutrient control (nano-clays)  Genetic engineering of plants and livestock to improve productivity  Agriculture as a means to produce nanomaterials 17 Nanotechnology in food (PHL & HELHA group 6)

18.  Techniques used in agricultural production  Techiques used in food processing and functional food  Techniques used in packaging and distribution 18 Nanotechnology in food (PHL & HELHA group 6)

19.  Food processing describes the processes and equipment involved in turning agricultural products into consumer products, and the mechanisms in place to ensure quality control. 19 Nanotechnology in food (PHL & HELHA group 6)

20.  Quality control  Processing technology  functional food (nano-emulsions) 20 Nanotechnology in food (PHL & HELHA group 6)

21.  Techniques used in agricultural production  Techiques used in food processing and functional food  Techniques used in packaging and distribution 21 Nanotechnology in food (PHL & HELHA group 6)

22.  Food packaging and distribution is defined as: “materials used to package fresh and processed foods, and the procedures and systems in place to monitor supply chains and authenticate items.” 22 Nanotechnology in food (PHL & HELHA group 6)

23.  Barrier Packaging (nanoclays)  Antimicrobial and Antimycotic Packaging  Biodegradable Packaging (nanoclay, nanofibres and nanotubes)  Active and Smart Packaging 23 Nanotechnology in food (PHL & HELHA group 6)

24.  Techniques in laboratories  Applications for farmers  Economy and political prospects  Which techniques exist  What are the applications  Pro’s and contra’s  What will the future bring 24 Nanotechnology in food (PHL & HELHA group 6)

25.  Nano emulsions  Nano clay  Carbon nanofibres and nanotubes 25 Nanotechnology in food (PHL & HELHA group 6)

26.  Nano emulsions  Nano clay  Carbon nanofibres and nanotubes 26 Nanotechnology in food (PHL & HELHA group 6)

27.  lipid or polymeric vesicles  between 20-200nm  difference micro-emulsions input of energy  vary stable  show little fusion of particles  only a bit of sedimentation 27 Nanotechnology in food (PHL & HELHA group 6)

28. USED INAS  functional food  Agriculture  delivery mechanisms  controlled release method Nanotechnology in food (PHL & HELHA group 6) 28 Criteria: deliver on the right spot, the form must be useful, no effect on the consumer, protected from environment.

29.  Nano emulsions  Nano clay  Carbon nanofibres and nanotubes 29 Nanotechnology in food (PHL & HELHA group 6)

30.  consists of aggregates of stacked, ultrafine layered particles.  1 nm thick and a few 100 nm long and wide.  highly absorbent  Advantage: relative abundance and low cost 30 Nanotechnology in food (PHL & HELHA group 6)

31. USED INAS Historically:  Buildings  containers of foodstuff Now:  bio degradable packaging  Water use and nutrient control  Building component  Component mixed with biodegradable polymers  Filter  Slow releas of intercalated chemicals Nanotechnology in food (PHL & HELHA group 6) 31

32.  Nano emulsions  Nano clay  Carbon nanofibres and nanotubes 32 Nanotechnology in food (PHL & HELHA group 6)

33.  allotropes of carbon with a cylindrical nanostructure 33 Nanotechnology in food (PHL & HELHA group 6)

34.  Techniques in laboratories  Applications for farmers  Economy and political prospects  Which techniques exist  What are the applications  Pro’s and contra’s  What will the future bring 34 Nanotechnology in food (PHL & HELHA group 6)

35. PRO’SCONTRA’S  Enhancing foodpackaging  Enhance flavor and texture of foods  Reduce fat content  Food for more people  Less need for farmland  Too little research  Danger with self-assembly  Lack of clear definition 35 Nanotechnology in food (PHL & HELHA group 6)

36.  Techniques in laboratories  Applications for farmers  Economy and political prospects  Which techniques exist  What are the applications  Pro’s and contra’s  What will the future bring 36 Nanotechnology in food (PHL & HELHA group 6)

37.  The funding for nanotechnology:  In 1997  In 2005  By 2015  $432 million  $4.1 billion.  $ 1 trillion of the global economy Nanotechnology in food (PHL & HELHA group 6) 37

38.  In the view of globalization, food packaging requires controlled food safety and quality based upon international standards. 38 Nanotechnology in food (PHL & HELHA group 6)

39. IMPROVE QUALITYIMPROVE SAFETY  The use of multi-functional intelligent packaging methods.  Development of improved taste, flavor, color, texture and stability of foodstuffs.  Increasing absorption and bioavailability of nutrients and health supplements.  Controlling microbial growth, postponing oxidation and improving damage visibility.  The use of nano-sensors for traceability and monitoring the condition of food during transport and storage. Nanotechnology in food (PHL & HELHA group 6) 39

40. The development of Nanotechnology in food is obviously going to have a great part of the future because it has a lot of potential. Nanotechnology in food (PHL & HELHA group 6) 40

41. Nanotechnology in food (PHL & HELHA group 6) 41