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Food nanotechnology is a branch of nanotechnology concerned with the application of nanotechnology to food or food packaging so as to extend the life or safety of food, to detect harmful bacteria, or to produce stronger flavours.
Reducing the particle size of poorly soluble iron and zinc compounds into the nano range increases their bioavailability in rats without accumulation in tissues; these nanocompounds can be used for food fortification without changing the colour of food.
J. Scott Angle is the director of the National Institute of Food and Agriculture (NIFA) in the US. Anne Mullen asks him about opportunities for nanotechnology in agriculture and food security. The views expressed below do not necessarily represent the official views of NIFA or the US Department of Agriculture.
Genetically modified organisms as foods are a globally contested topic. What dictates the regulatory oversight of genetically modified crops could be redefined by advances in nanotechnology and genome editing.
Nanotechnology could make agriculture more efficient and more sustainable, but more systematic understanding of the mechanisms involved is necessary to prove the potential of nano-enabled agrochemicals.