Biotechnological Applications in Food Industry

Nanoparticles made from a material that contains carbon.

Nanoparticles made from materials that are not based on carbon. This includes metal nanoparticles, semiconductors, and magnetic nanoparticles.

This branch of nanotechnology is focused on using nanotechnology to enhance sustainability in the environment.

This branch of nanotechnology combines the principles of nanotechnology and biology.

A method of making nanoparticles by building them up from smaller components, like atoms or molecules.

A method of making nanoparticles by breaking down larger materials into smaller pieces.

A type of nanotechnology that involves designing and creating structures at the nanoscale.

Food that has been cultivated, produced, processed or packaged using nanotechnology techniques.

A method of making nanoparticles using biological organisms, like fungi or yeast.

This process involves the formation of nanoparticles through a series of steps including nucleation and growth.

The application of biological principles and techniques to create new or improved food products and processes.

Tiny particles that are only a few nanometers in size (1 nanometer = 1 billionth of a meter). These particles have unique properties due to their small size.

The process of using microorganisms like bacteria, yeasts, or molds to produce food or change its properties.

Using genetic engineering techniques to modify the genes of organisms, including food crops, to improve their characteristics.

Biological catalysts that speed up chemical reactions in living organisms. They play vital roles in food production, processing, and preservation.

The study of living organisms at the molecular level, including DNA, RNA, and proteins. It's crucial for understanding and modifying genetic makeup.

A controlled environment where microorganisms are cultivated for fermentation or other processes. It's like a special house for microbes.

Modifying an organism's genetic makeup to introduce desired traits. This involves changing the DNA.

A group of ethical principles that guide the development and use of biotechnology, especially in relation to food production.

Using nanotechnology in agriculture and the food industry to improve food production, processing, and preservation. Tiny particles with big benefits!

Nanotechnology is the study of manipulating matter at the atomic and molecular level. It focuses on creating materials and structures with at least one dimension between 1 and 100 nanometers.

A nanometer is a billionth of a meter. It's one-thousandth of a micron, which is one-thousandth of a millimeter. Think of it as a ruler with tiny, tiny marks.

Nanoscience delves into the unusual behavior of materials at the atomic and molecular level. These materials behave differently than larger materials due to their size.

Nano-technology is the design, creation and application of structures, devices and systems to manipulate matter at the nanometer scale.

Nanomaterials are materials that have at least one dimension measuring between 1 and 100 nanometers. Examples include nanoparticles, nanotubes, and nanofibers.

Nanoparticles are tiny particles measuring 100 nanometers or less in all three dimensions. They can be made from organic or inorganic materials.

Nanoparticles have a much larger surface area compared to the same mass of material in a larger form. This increased surface area can make them more reactive or change their properties.

Nanomaterials exhibit unique properties due to their size. They can act differently, react differently, and interact with light differently compared to larger materials.

Nanomaterials can be categorized into nanoparticles, nanofibers, nanotubes, and nanofluidics based on their size and shape.

Nanomaterials offer potential advantages over traditional materials due to their unique properties. These properties can lead to improved performance in areas like medicine, electronics, and energy.

Tiny droplets of oil dispersed in water, measuring 100-600 nanometers in size. They improve nutrient availability and dispersion.

A method of encapsulating nutrients or additives in tiny particles (nanocapsules). These capsules release their contents in the stomach, enhancing the delivery of nutrients.

Edible coatings, thinner than 5nm, invisible to the human eye. They can protect food from moisture and gas, deliver flavours, antioxidants, and extend shelf life.

A type of nano-coating used for easy food dispensing, like ketchup from a bottle. Reduces friction and allows for better product use.

Packaging that changes properties in response to environmental factors like temperature or moisture, or detects food contamination.

Packaging that prevents microbial growth and contamination, extending the shelf life of food.

Nanofibers and nanotubes can be integrated into packaging materials to provide antimicrobial properties.

Nanosensors are incorporated into packaging to monitor food quality and freshness throughout the supply chain.

Nano-encapsulation can be applied to tuna fish oil, creating capsules that break down only in the stomach, improving bioavailability and taste.

Nanoencapsulation improves the solubility of vitamins and antioxidants, enhancing their bioavailability and efficacy in food products.