11^th World Congress on Food Chemistry & Food Microbiology

Submit your Abstract: https://foodchemistry-microbiology.conferenceseries.com/abstract-submission.php

Nanotechnology is having an impact on several aspects of food, from how food is grown to how it is packaged. Companies are developing nanomaterial’s that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. Clay Nanocomposites are being used to provide an impermeable barrier to gasses such as oxygen or carbon dioxide in lightweight bottles, cartons and packaging films. Storage bins are being produced with silver nanoparticles embedded in the plastic. The silver nanoparticles kill bacteria from any material that was previously stored in the bins, minimizing health risks from harmful bacteria.

• Risk and safety assessment
• Food regulatory system
• Genetic modification
• Nutraceuticals
• Nano encapsulation