In conjunction with its 2007 Annual Meeting & Food Expo in Chicago on July 28-August 1, the Institute of Food Technologists (IFT) is presenting the International Food Nanoscience Conference on August 1. This year's overarching theme, Nanoscale Science of Food: Challenges and Opportunities, underscores the emergence of nanoscience as one of the most exciting research areas in decades. This emergence is based on the improved ability of researchers to image, measure, model, control, and manipulate matter at dimensions of 1 to 100 nanometers, where novel interfacial phenomena introduce new functionalities.

This year's overeaching theme, Nanoscale Science of Food: Challenges and Opportunities, underscores the emergence of nanotechnology as one of the most exciting research areas in decades. This emergence is based on the improved ability of researchers to image, measure, model, control and manipulate matter at dimensions of 1 to 100 nanometers, where novel interfacial phenomena introduce new functionalities.

Presentations will summarize on-going research efforts, consumer perceptions and concerns, as well as:

- Development of novel delivery systems that better protect functional ingredients and allow finer control over release of encapsulated compounds

- Design of high-performance packaging materials with lower oxygen and water permeability and higher mechanical strengths

- Creation of rapid detection methods and single-molecule sensors that detect changes in food quality and maintain food safety

- Development of processing technologies used in the production of nanoscalar sensors, packaging materials and food ingredients

Skepticism and health concerns associated with this technology are beginning to surface, which will impact the ability of researchers worldwide. This conference will present:

1. Perspectives on the state of nanotechnology in select regions of the globe including Europe , Asia , and the Americas
2. Potential benefits and risks associated with the nanoscale science of food
3. Potential food applications, including product/ingredient development; food processing/engineering; food safety, security/defense; and food packaging.
4. Current knowledge of potential regulatory and safety issues surrounding the use of nanomaterials in food applications

Session 1: - International Aspects of Food Nanotechnology
While the US currently leads the research effort on food nanotechnology, research is conducted worldwide. However, differences in public support for the use of food nanotechnology have led to some countries funding research at significantly higher levels than others. Skepticism and health concerns associated with this technology are beginning to emerge, particularly in Europe, resulting in long-term effects on the ability of researchers to make progress in this promising field. This session provides an overview of the state of nanotechnology in select regions of the globe including Europe, Asia, and the Americas. In addition to summarizing ongoing research efforts, presenters also will address consumer perception and concerns, as well as acceptance levels of food nanotechnology by local industries.

Speakers:
Dr. Jochen Weiss, University of Massachusetts, USA

Dr. Vic Morris, Institute of Food Research, UK

Dr. Shinya Ikeda, CP Kelco, Japan

Dr. An-I Yeh, National Tasiwan University, Taiwan

Dr. Basavaraj Madhusudhan, Kuvempu University, India

Dr. Luiz Mattoso, Brazilian Corporation for Research in Agriculture/Embrapa-Labex, Brazil

Dr. Rickey Yada, Advanced Foods and Materials Network, University of Guelph, Canada

Dr. Hongda Chen, U.S. Department of Agriculture/Cooperative State Research, Education and Extension Service (USDA/CSREES)

Dr. Frans Kampers, Wageningen UR, The Netherlands

Dr. Qixin Zhong, University of Tennessee

Session 2: - Nanoscience Benefits: Application Areas in Food

The classic approach to ingredient technology typically begins by understanding the fundamental components of food (protein, carbohydrate, fat, etc.). However in many food products these ingredients exist in complex matrices whose properties are set not only by the chemistry of each component, but also by environmental conditions (for example temperature) applied during processing, packaging, distribution and handling. It is therefore the molecular and macromolecular interactions, and assemblies of these matrices, which constitute nano-structured materials which result in the textures, tastes, appearances and stabilities in finished food products.

The success of food products depends on the quality of raw material ingredients, and often, how they are “delivered” in the food matrix, applied physical forces, and package integrity and functionality. Food ingredient “delivery” systems and “active” packaging are beginning to use “nano” and “micro” technology approaches to enhance food quality and safety. Applications of nanoscience to sensors dedicated to food quality and safety are under review to monitor raw material purity and authenticity, microbial safety, contamination and spoilage. This conference will provide a state of the art on nanoscience and nano-structured materials as applied to food systems from raw material streams, through process and packaging, resulting in finished retail products.

Speakers:

Dr. Tzuen-Rong Jeremy Tzeng, Clemson University - Food Safety Interventions

Dr. Gary Maki, University of Idaho - Electronic Nano Transistor Based Biosensor for Biosafety

Dr. Tara McHugh, U.S. Department of Agriculture, Agricultural Research Service - Food Packaging

Dr. Charles Brain, 3i - Food Processing and Engineering

Dr. Lekh Juneja, Taiyo International, Japan - Nanoscience and Nutrition Delivery System

Dr. John Dutcher, University of Guelph - Food Materials Functionality

Luncheon Speaker: Micro- and Nanoparticles for Drug Delivery

Daniel S. Kohane, MD, PhD

Laboratory for Biomaterials and Drug Delivery

Massachusetts general Hospital

Harvard Medical School

Cambridge, MA

Session 3: Nanotechnology: Risk Assessment, Regulation and Toxicology

The FDA Nanotechnology Task Force is charged with determining regulatory approaches that encourage the continued development of innovative, safe, and effective FDA-regulated products that use nanotechnology materials. The Task Force will identify and recommend ways to address knowledge or policy gaps to better enable the agency to evaluate possible adverse health effects from FDA-regulated products using nanotechnology materials. The task force report is due for completion in early July. Dr. Mitchell Cheeseman, Associate Director, Office of Food Additive Safety, is a task force member and will present the conclusions of the report that are relevant to the food industry. Dr. Nigel Walker, lead scientist, Nanotechnology Safety Initiative of the National Institute of Environmental Health Sciences (NIEHS) and the National Toxicology Program (NTP) will present an overview of the current understanding on nano-toxicological issues and update us on what NIEHS and NTP activities. Dr. Bernadene
Magnuson, a food toxicologist at the University of Maryland, will discuss the challenges and issues facing the food industry as they begin to adopt and implement nanomaterials in food applications.

These speakers together with the session co-moderator Mr. Bart Sattler of the Royal Netherlands Embassy will provide an excellent overview of the current knowledge of potential regulatory and safety issues surrounding use of nanomaterials in food applications.

312-782-8424
800-IFT-FOOD
info@ift.org