Functional Materials in Food Nanotechnology
JOCHENWEISS, PH.D., PAUL TAKHISTOV, PH.D., AND D. JULIANMCCLEMENTS, PH.D.
The Institute of Food Technologists has issued this Scientific Status Summary to update readers on the applications
of nanotechnology in the food industry.
This article provides an overview of some current development efforts in the area of nanotechnology as it applies to food systems. In particular, the article presents some of the morphologically different structures and associated manufacturing technologies that could be used to build functional food systems. Moreover, the article focuses
on applications with which the authors have experience and
is tailored specifically toward current and emerging technologies that may be used for food formulations, processing, and storage.