CHICAGO — Three review articles on the topic of nanotechnology were recently published by the Institute of Food Technologists in the Journal of Food Science. Nanotechnology is the science of controlling material structures with dimensions of 100 nanometers or smaller.
I.F.T. states this new science may revolutionize agricultural and food systems and has the potential to impact the science of food in a positive way. It could generate new innovations in food texture, taste, processability and stability during shelf life. To foster the positive growth of nanotechnology, I.F.T. focused several educational sessions on nanotechnology at its 2009 annual meeting in Anaheim, Calif.
The following review articles focus on nanotechnology and the future of foods:
1What sustainability is – and isn’t
2Kingdom Farms faces federal civil suit
3Johnsonville adds chicken sausage to product line
4Mountaire Farms facing class-action lawsuit
5Best of brisket
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1Pork, poultry industries face supply and labor challenges
2What sustainability is – and isn’t
3Olymel to acquire Ontario poultry processor
4Kingdom Farms faces federal civil suit
5Seaboard Triumph Foods finalizes plans for second shift at Sioux City pork plant
1HSUS to launch ‘Unhappy Meals’ campaign
2USDA to report on grass-fed beef
3Dickey’s signature sausage selling in Walmart
4Jenny Craig to offer DNA tests with weight loss plans
5FDA to hold meeting on ‘cultured’ food products
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