Nanotechnology-enabled Technologies for Food Safety Intervention
BY: IFT Staff
Monday, July 13; 12:30–2:00 p.m.
Since the safety of our food supply is of paramount importance, new strategies for fighting microbial contamination in the food industry are continuously being explored and developed. Among these, nanotechnology enabled-strategies and technologies are particularly enticing, since they offer new, oftentimes revolutionary, methods to fight microbes in foods or food processing environments.
This session will highlight some of these nanotechnology-enabled strategies, ranging from restructuring water to give it antimicrobial properties, with possible applications for fruit and vegetable washing, to new polymer fabrication methodologies that can be used to fabricate surfaces and coatings with bactericidal effects against foodborne pathogens. The speakers are recent grantees of the USDA-NIFA grant program in the area of Nanotechnology for food applications, and bring an interesting mix of backgrounds and approaches to solving food safety issues. This session is designed to benefit both academic researchers, by highlighting some recent and exciting research data, but also the industry participants, by discussing the potential benefits and possible concerns associated with the proposed technologies.
Presented by: Philip Demokritou, Harvard School of Public Health; Marshall Ming, Georgia Southern Univ.; Julie Goddard, Univ. of Massachusetts; Diana Borca-Tasciuc, Rensselaer Polytechnic Institute