Nanotechnology opportunities in the food sector: from ingredient functionalization and product stabilization to packaging design


21 Sept.			16:00 - 17:30



AGRI-FOOD
NANOTECHNOLOGY-BASED INNOVATIVE APPROACHES IN AGRICULTURE
TT.VIII - Technical Multi-Track with Parallel SYMPOSIA
Nanotechnology opportunities in the food sector: from ingredient functionalization and product stabilization to packaging design
Co-organized with University of Tuscia and* University of Udine* Chairs: Sofia MELCHIOR - CV & Stella PLAZZOTTA - CV, University of Udine
Under the patronage of

Food management is a complex discipline which considers different approaches from field to past-harvest and includes several bio-chemical and physical techniques to granting healthy and balanced products to the consumers. Nanotechnology could open new and sustainable horizons in food storage, handling and functionalization, by providing safe ingredients enhancers, cheap and biocompatible sensors, innovative ways to cope with harmful microorganisms, and smart packaging to increase the shelf-life. Despite the promising and leading role of nanotechnology in this sector, many outcomes of using nanomaterials in food management need to be taken in account, since the potential risks for the human health, which are addressed even by the European Food Safety Agency (EFSA). The speakers in this session will give an important and updated perspective of nanomaterials in the food sectors talking about potential, possible consequences and feasibility of this technology.
The symposium is part of the Workshop WS.III
TT.VIII.E.1 WS.III.3.1	Sofia MELCHIOR - CV & Stella PLAZZOTTA - CV University of Udine Nano-architecture of food ingredients: towards novel food functionalities
TT.VIII.E.2 WS.III.3.2	Alessandro ZAMBON - CV University of Bologna Possible synergism between natural antimicrobial substances and innovative food processing to increase microbial inactivation: a case study on supercritical carbon dioxide technology
TT.VIII.E.3 WS.III.3.3	Marisa MANZANO - CV University of Udine Biosensors for food safety applications
TT.VIII.E.4 WS.III.3.4	Daniele CARULLO - CV University of Milan Boosting the shelf-life of food items via “nano-inspired” packaging design approaches
TT.VIII.E.5 WS.III.3.5	Otmar GEISS - CV EC Joint Research Centre *Activities of the European Commission's 'Joint Research Centre'* on nanomaterials in food**