Application of Nano Technology in Food Sector

The “Nano biosensor” is one of the greatest instances of technology integration for the benefit of the food industry. It was made feasible by the combination of bioengineering, nanotechnology, and software engineering. Nano-sensors, electronic tongues, and bacteria identification are some of the frequently used applications of nano-biotechnology in monitoring the food quality. An electronic tongue has been developed which is included in food packaging and comprises nano-sensors. These were highly sensitive to gases released during food spoilage and the sensor strip changes colour, signalling the freshness of food products. By tracking food pollutants across the food production chain, nano-sensors may provide quality assurance. The nano-sensors may be used to precisely identify the existence of fugus or insects within bulk storage of grain. Gold, platinum, and palladium are wont to make the gas sensors.





A nano-emulsion is a kinetically stabilized dispersion of two or more insoluble fluids having droplet diameters of 50 to 1000 nm. nano-emulsion are ultrafine oil-in-water emulsions with droplet sizes of 50 to 200 nanometres. They do not scatter visible light and are thus transparent; also, because of their tiny particle size, these nano-emulsion stay stable for long periods. nano-emulsion can be used in the manufacture of food items such as sweeteners, flavoured oils, salad dressing drinks, and other processed foods. The procedure involves the emergence of various tastes together with various stimuli such as heat, pH, ultrasonic waves, and many more. They effectively preserve the properties and safeguard them against enzymatic reactions and degradation. nano-emulsion have numerous benefits over traditional emulsions, including the fact that they are more heat-stable and have a smaller size. Nano-emulsion can interact with a wide range of biological substances such as enzymes in the gastrointestinal tract (GIT). Nano-emulsion have been utilized to decontaminate materials used in food packaging on tributyl phosphate, soybean, or non-ionic surfactants have been utilized to inhibit the growth of microorganisms, therefore decreasing food deterioration.

International Food Scientist Awards
Website: foodscientists.org
Nominate Now: https://foodscientists.org/award-nomination/?ecategory=Awards&rcategory=Awardee
For Enquiry: contact@foodscientists.org

#sciencefather #professors #willingness

Here Connected With:
LinkedIn: www.linkedin.com/in/mirelle-miyu-ba7257335/
Pinterest: in.pinterest.com/foodscientista/
Twitter: x.com/Foodawards38488
Blogger: www.blogger.com/u/4/blog/posts/3808007690124263074

Comments

Post a Comment

Popular posts from this blog

A food scientist

Image
  A food scientist studies the deterioration and processing of foods by using microbiology, engineering, and chemistry. Additionally, they determine the nutrient levels of food by analyzing its content. They also look for new nutritional food sources and investigate avenues for making processed foods taste good, safe, and healthy. Next, watch a video to learn more about what a food scientist does. A food scientist usually requires a bachelor’s degree from an accredited college or university. However, most workers go on to earn a master’s or doctorate. No matter what you decide, these degrees usually include coursework in chemistry, microbiology, and engineering. During school, students will learn to analyze the principles of food deterioration and processing, along with the food’s vitamin, protein, sugar, and fat content.  Certifications are generally not required for a food scientist, but they can help advance your career once you start working. For example, the  America...
Read more

A Day in the Life of a Food Scientist

Image
I still sometimes find myself standing in a grocery store isle with a hearty smile as I watch people picking up products that I or my teams developed  years ago. It’s like watching your children grow. Roughly 70% of food materials that we eat everyday has been processed in some way by a food manufacturer. The rest of 30% is what we buy as unprocessed raw produce (fruits and vegetables) It is said, and rightly so I think, that we are what we eat. From that perspective, food scientists have a very special role in our lives. Just have a look at grocery store shelves. From a simple product like a bottle of flavoured water to complex products like a high protein breakfast bar or a vegan egg, each product has been designed and developed by food scientists. The four-year food science college course is designed to establish the basic disciplines of food science and technology. These disciplines include food composition, chemistry, rheology, engineering, microbiology, food safety and qualit...
Read more

Food Science And Technology

Image
“Food Science? Culinary Arts you mean? No? Something related to Hospitality?” We’re certain that it was your reaction when you first heard about this field – or now if this is the first time – and we’re guaranteeing you that this will be the reaction of people when you tell them that you’re pursuing this field accompanied by mixed reactions of confusion and astonishment! Afterward, you’ll be convincing them that you are not a Chef followed by a detailed discussion on every one of the brilliant things food science is. With a food technology degree, you can impact food decisions and potential outcomes! The average grocery store offers over 20,000 goods, the majority of which were engineered by food scientists into healthy, economical, and appetizing products. Imagine strolling down the local supermarket aisle and recognizing that YOU had a key role in getting a delicacy from farm to plate! Food Sciences is an interdisciplinary area that studies food using principles from chemistry, micr...
Read more