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NANOTECHNOLOGY IN FOOD PRODUCTION – DEVELOPMENT, RISKS AND REGULATORY ASPECTS
Małgorzata Idzikowska
Marta Janczura
Tomasz Lepionka
Michał Madej
Edyta Mościcka
Justyna Pyzik
Paulina Siwek
Weronika Szubierajska
Dorota Skrajnowska
Andrzej Tokarz
Abstract
Nanotechnology encompasses materials and devices between 1 and 100 nanometers in size. Considerable effort is devoted by laboratories around the world to studies of nanostructures, however, the majority of nanotechnology-based applications remain in the research phase. The properties of nanomaterials may differ from those of the same materials at a „normal”, macroscopic scale. Whereas the application of nanotechnology will undoubtedly enhance the product, nanoparticles shed from otherwise nontoxic materials may become toxic to people or the environment. At present, the general public is insufficiently educated about nanotechnology, in particular about food applications of nanotechnology. This article is intended to provide information and stimulate public debate on the potential benefits, risks, and legal regulations relevant to food-related applications of nanotechnology.
Keywords:
nanotechnology, nanomaterials, nanofoods, legal regulations, dangersMost read articles by the same author(s)
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