Where does nanotechnology fit in the ingredients equation?

Up until 20 years ago, not much was happening in the field of nano technology as it related to food and beverages. However, in the past 15 to 20 years there have been a number of academic papers published, as well as references made, with regard to the technology and how it can be applied to this industry.

In the December issue of Food & Beverage Industry News, Dr Julian McClements – distinguished professor at Department of Food Science at the University of Massachusetts, adjunct professor, School of Food Science and Bioengineering at Zhejaing Gongshang Uni, China, and visiting professor, Harvard University, talked about the future of food. And part of that future included nanotechnology.

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