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:
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