1. AND
PRESENT

2. Nanotechnology in the food industry

3. What is nanotechnology?
Oxford diaries: “the branch of technology that deals with dimensions and tolerances of less than hundred nanometers, especially the manipulation of individual atoms and molecules”
One billionth of a meter
New properties emerge at the nanoscale

4. Nanotechnology in the food industry
Nanocapsules
Nanotechnology in food packaging
Smart food packaging

5. Nanocapsules
They are synthetic colloidal systems of the vesicular type
They consist of a central lipophilic core, in which an active substance can be incorporated
They are already used in the food industry to modify the structure of food

7. Nanotechnology in food packaging
Advantages compared with normal plastic:
Improve mechanical strength
Reduce weight
Increase the heat resistance
Improve the barrier against oxygen, CO₂ and moist
Antimicrobial activity
Increase shell life

8. Nanotechnology in food packaging (2)
Carbon nanotubes:
Improve its mechanical properties
Powerful antimicrobial effects
E.coli died immediately by direct contact

9. Smart food packaging Alerts the costumer for:
Contamination or the presence of pathogens
Oxygen that gets inside the packaging
Nanoparticles can block oxygen, CO₂ and moisture
Bio switch
Self cleaning

10. Cholesterol What is cholesterol? 2 types of cholesterol
Definition
2 important roles
2 types of cholesterol
High density lipoprotein(HDL)  good
Low density lipoprotein (LDL)  bad
LDL will accumulate in the arteries
The blood circulation will be disturbed
Connection between cholesterol and nanocapsules

11. Accumulation in the artery

12. Nanocoatings in the food industry
Protection to floors, worktables, machines,…
Hygienic and save
Developed by Idétrading under the name Lotux

13. The production of coatings
Manipulating moleculair structure of teflon with nanotechnology
Different steps
Nanoparticles arrange themselve (intelligent way)
Binding components will move over the surface (protection against degeneration)
Ultrathin transparant layer will be formed

14. Advantages
Protects surfaces from bacteria’s, fats, oils, moist,…and no quick attachement.
Isolates material
Easier cleaning then before (environmental friendly)
Positive effect on the life span of material
Costs in company are not so high anymore …

15. Public perception Knowledge is limited
In Europe, public isn’t optimistic
Trust is bigger in food packaging as in nanofood
The social trust is very important!

16. Conclusion It’s a great invention Lots of advantages
Problem is the public perception

17. Thank you for your attention
Francois Dubs, Geoffrey Meurnier, Maxime Vander Elst,
Sarah Massei, Veerle Sajdl, Vincent van Veghel, Maxim Verboven