"Nanoscience to boost food safety, quality and shelf life" according to an article by Mike Stones in http://www.foodproductiondaily.com/.
Basically the technology could be used to provide anti-microbial coatings for food contact surfaces or packaging. Other applications include using nanoscience to engineer sensors to detect pathogens and toxins in food or to register environmental changes. For example, nanochips in smart inks used for food packaging could register warnings if the temperature of the package rose above certain programmed limits.
But unlocking nanoscience's vast potential depends on overcoming five significant challenges, including safety in the workplace, distinguishing between natural nanparticles and those introduced by human intervention, economics, an uncertain regulatory future and food safety.
Read the full article here: http://www.foodproductiondaily.com/Quality-Safety/Nanoscience-to-boost-food-safety-quality-and-shelf-life?nocount
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