Application of Nanotechnology in Food Industry and Risk Assessment for Human Body An Overview | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Articles in Press, Accepted Manuscript, Available Online from 13 February 2022 | ||||
| Document Type: Review article | ||||
| DOI: 10.21608/ajfs.2022.102432.1031 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Magda Salem Sharara 
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| food science and technology, faculty of agriculture, Alexandria university, | ||||
| Abstract | ||||
| Nanotechnology is a relatively new and unconventional technique of food science and technology. It appears to be a novel source of critical advances for today's food security and food sustainability. Nanotechnology is described as the "understanding and control of matter at dimensions of about 1–100 nm, where unique phenomena allow for new applications." The chemical, physical, and biological characteristics of materials at this size are significantly different from the properties of individual atoms and molecules or bulk matter. These modifications result in nanoscale materials with distinct mechanical, electrical, magnetic, and photonic characteristics. The ability to modify matter at the nanoscale can lead to a better knowledge of biological, physical, and chemical processes at this scale, as well as the development of novel materials, structures, systems, and technologies that take use of these new features. This review aims to shed light on the definition and important application of nanotechnology in food industry and also the risk assessment of nanoparticle on Human Body. | ||||
| Keywords | ||||
| Nanotechnology; nanoencapsulation; risk assessment of nanotechnology | ||||
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