Nanotechnology in the Food Industry
Nanotechnology have emerged with increasing requirement of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and beverages products.
There are particular foods listed as containing nanoparticles, including:
• Processed and cream cheeses
• Cookies
• Doughnuts
• Coffee creamer
• Chocolate syrup and other chocolate products
• Pudding
• Mayonnaise
• Mashed potatoes
Related Conference of Nanotechnology in the Food Industry
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Nanotechnology in the Food Industry Conference Speakers
Recommended Sessions
- Agro-Food Business
- Climate change and the impacts on the food value systemÂ
- Dairy Science and Technology
- Digital Food
- Education, Innovation and Knowledge Transfer
- Food & Water SecurityÂ
- Food Allergy and Public Health
- Food and Beverage Technology
- Food Chain Management, Marketing, Economics
- Food Chemistry
- Food Engineering
- Food innovation, FoodTech and startups
- Food Labelling and Advertising Regulations
- Food Microbiology
- Food Nutrition and Agricultural Science
- Food Processing & Packaging
- Food Production, Engineering and Sustainability
- Food Quality Control and Quality Assurance
- Food Safety & Defense
- Food, Health & Nutrition
- Food, Nutrition & Behaviour
- Nanotechnology in the Food Industry
- Negative Effects of Food Technologies
- Population health management and innovations in nutrition for healthÂ
- Product Development & Ingredient Innovations
- Professional Development
- Public Policy, Food Laws & Regulations
- Sensory Science
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