Nanotechnology to Improve Chilled, Frozen Foods
Scientists at the University of Kent in the UK have received €800,000 to study ways as to how nanotechnology can improve the safety and quality of chilled and frozen foods.
Scientists at the University of Kent in the UK have received €800,000 to study ways as to how nanotechnology can improve the safety and quality of chilled and frozen foods.
Nanotechnology has been earmarked as the next revolution in many industries, including food manufacturing, promising to help manufacturers produce novel products and improve processes and packaging. However, it is also a sector that has become a hot consumer issue due to fears over the unknown consequences of digesting nano-scale particles designed to behave in specific way in the body.
According to Dr. Ian Bruce, a Professor of Nanobiotechnology and leader of the research group, new materials and chemistry being developed at the University of Kent will significantly improve the efficiency of food testing for identity, and therefore, improve consumer confidence and choice.
