Recent activities in research and technology at the nanoscale level have increased tremendously. Food science and technology has been no exception. Examples include: novel potential and actual applications in diverse areas such as nutrient delivery systems; food safety testing (chemical and microbial) and affiliated quality testing via the development of various sensors; food packaging; separation technologies using novel membrane technology; and food product development through novel functional ingredients. However, like many new emerging technologies public interest and confusion has increased through stories in the media. As food scientists and technologists we must ensure that food products/technologies are providing benefit to the consumer/public while guaranteeing the safety of these products and technologies.
If one uses a search engine and types in “nanoscience” or “nanotechnology”, hundreds of definitions are posted. How should nanoscience or nanotechnology be defined, i.e., using size limits, using a conceptual definition, or a combination of the two?
Given the current interest in nanoscale research in food science and technology, what system(s), if any, should be taken by the academic, government, industry and public communities to meet the latter statement, i.e., benefit and safety?
