Advancing Novel Applications of Nanotechnology in the Food Industry

Abstract

Currently, many organisations are experiencing obstacles arising from climate change due to the rapid growth of the global population, constant droughts in agricultural zones, abundant food loss and waste and food insecurity. The application of nanotechnology is mooted as a novel frontier that can significantly improve nutritional value and functional food characteristics. Some nanoparticles have antimicrobial properties and can be utilised to preserve food and extend their shelf life. Despite these positive attributes, there are implications associated with the application of nanotechnology in the food industry. This is due to the potential risks and limited regulatory controls associated with the application of nanotechnology in food. Despite these concerns associated with the use of nan