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:
1Tyson terminates contract with Atlantic Farm in response to undercover video
2Plant-based protein interest increases
3Kroger continues to change grocery experience for customers
4Culture counts at Cargill
5Tyson Foods joins latest Beyond Meat fundraising round
( more )
1Plant-based protein interest increases
2Master crafting Meat
3Personalized nutrition is next on the menu
5McDonald’s brings back its dollar menu
2Perdue names president for new premium meat venture
3Balancing act for meat and poultry
4Chefs Cut Real Jerky adds pro golfer partnership
5Culture counts at Cargill
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